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Heat olive oil in a large skillet over medium-high heat.
Add onions, carrots, and celery; cook for 4 minutes.
Stir in garlic and fresh parsley and cook for 30 seconds.
Remove from heat and transfer to the pot of your 6-quart, or larger, slow cooker.
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.
Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.
Add corn the last 30 minutes of cooking.
Ladle into bowls; garnish with fresh dill or parsley, plus a squeeze of fresh lemon juice.