Step 1

Roughly chop all the vegetables (except frozen peas) and place in a large bowl.

Step 2

Stir in the flour, herbs and pepper.

Step 3

Tip into slow cooker.

Step 4

To the stock add and mix in the Balsamic vinegar, soy sauce, tabasco sauce and tomato puree.

Step 5

Pour over the vegetables.

Step 6

Set the slow cooker for 3.5 hrs on high or 5.5 hrs on low.

Step 7

Stir in the frozen peas and cook until the vegetables are tender (about another ½ hour).

Step 8

Serve in bowls with crusty bread for mopping up the juices!