Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into 1/2 inch rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 lb gold potatoes, cut into 1-inch chunks
  • 1 cup parsnips, sliced into rounds
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5oz) diced tomatoes with juices
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 cup frozen peas
  • 2 cups fresh spinach, chopped
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter in a 6 quart Dutch oven over medium heat. Add the onion, carrots, and celery, sautéing for 6–8 minutes until onions are translucent and carrots have golden edges.
  2. Stir in the garlic and tomato paste. Cook for another 2 minutes until the paste turns a deep brick red.
  3. Pour in the vegetable broth, scraping the bottom of the pot to release the browned bits. Stir in the potatoes, parsnips, diced tomatoes, thyme, smoked paprika, and the bay leaf.
  4. Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 25–30 minutes until the potatoes are fork tender.
  5. Remove the bay leaf. Stir in the frozen peas and spinach, cooking for 2–3 minutes until the greens have wilted.
  6. Turn off the heat. Stir in the apple cider vinegar and fresh parsley. Adjust salt and pepper to taste.