Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 2 stalks celery, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 1 (28 ounce) can crushed tomatoes, undrained (794 g)
  • 4 cups vegetable broth (946 ml)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (100 g)
  • 1 cup corn kernels, fresh or frozen (150 g)
  • 1 cup frozen peas (100 g)
  • 1 large potato, peeled and diced (about 1 cup)
  • 1 small zucchini, chopped (about 1 cup)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 teaspoon dried basil (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish (3 g)

Instructions:

  1. In a skillet over medium heat, sauté onion, garlic, celery, and carrots in olive oil until softened, about 5 minutes. This adds depth of flavour, but you can skip this step for a truly hands-off approach.
  2. Transfer the sautéed vegetables (if using) to the slow cooker. Add the crushed tomatoes, vegetable broth, green beans, corn, peas, potato, zucchini, bell pepper, basil, oregano, thyme, and bay leaf.
  3. Season with salt and pepper to taste. Remember, you can always add more later, so start conservatively.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the vegetables are tender.
  5. Remove the bay leaf. Taste and adjust seasonings as needed. Stir in fresh parsley (if using) just before serving.
  6. Ladle into bowls and serve hot with your favourite toppings.