Step 1

To a 6-quart slow cooker, add the onion, carrot, celery, potato, green beans, diced tomatoes, tomato paste, bay leaves, smoked paprika, garlic powder, vegetable stock, and salt, stirring to combine.

Step 2

Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are very tender and cooked through.

Step 3

Uncover and add the corn and peas, stirring to combine. Taste and add additional salt if desired.

Step 4

To a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes.

Step 5

Add the carrot and celery, stirring to combine. Cook an additional 5 minutes until softened.

Step 6

Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaves, smoked paprika, garlic powder and salt, stirring to combine.

Step 7

Add the vegetable stock, cover, bring to a boil, then reduce to a simmer. Cook, covered, for 25-35 minutes or until the vegetables are very tender and cooked through.

Step 8

Uncover and add the corn and peas, stirring to combine. Taste and add additional salt if desired.