Ingredients:

  • 3 medium carrots, sliced into rounds (150g)
  • 3 medium celery stalks, diced (120g)
  • 1 medium yellow onion, diced (110g)
  • 1 lb Yukon Gold potatoes, cubed into 1-inch pieces (450g)
  • 3 cloves garlic, minced (15g)
  • 1 can (14.5 oz) diced tomatoes (411g)
  • 2 tbsp tomato paste (32g)
  • 6 cups low-sodium vegetable broth (1.4L)
  • 1 tsp dried Italian seasoning (5g)
  • 1 bay leaf
  • 1 tsp kosher salt (5g)
  • 1/2 tsp black pepper (3g)
  • 1 cup frozen peas (150g)
  • 2 cups fresh baby spinach or kale, chopped (60g)
  • 1 tbsp fresh lemon juice (15ml)

Instructions:

  1. Place the diced onion, carrots, celery, potatoes, and minced garlic into the Crockpot. Stir in the tomato paste, ensuring the vegetables are lightly coated.
  2. Pour in the diced tomatoes (with their juices) and the vegetable broth. Add the Italian seasoning, salt, pepper, and the bay leaf.
  3. Cover with a tight-fitting lid. Set slow cooker to LOW for 7-8 hours or HIGH for 3-4 hours.
  4. Once the potatoes are fork-tender, stir in the frozen peas and chopped spinach. Let them wilt for 2-3 minutes using the residual heat.
  5. Stir in the lemon juice and remove the bay leaf before serving.