Step 1

Heat olive oil in a large skillet over medium-high heat.

Step 2

Add onions, carrots, and celery; cook for 4 minutes.

Step 3

Stir in garlic and fresh parsley and cook for 30 seconds.

Step 4

Remove from heat and transfer to the pot of your 6-quart, or larger, slow cooker.

Step 5

To the slow cooker add diced tomatoes, potatoes, green beans, tomato paste, bay leaves, smoked paprika, salt, thyme, basil, oregano, pepper, and vegetable broth; gently stir until everything is well combined.

Step 6

Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.

Step 7

Add corn the last 30 minutes of cooking.

Step 8

Ladle into bowls; garnish with fresh dill or parsley, plus a squeeze of fresh lemon juice.

Step 9

Serve.