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Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
Add potato, carrot, celery, pepper, stock and diced tomatoes; stir.
Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
Add zucchini and corn, cover and simmer for 5 more minutes.
Turn off heat, add grated garlic and dill.
Serve hot garnished with Parmesan cheese and yogurt.
Add a 6 oz can of tomato paste and skip zucchini.
In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours.
Add garlic and dill (parsley); serve hot with a dollop of plain yogurt.
Add a 6 oz can of tomato paste.
In Instant Pot, add all ingredients in the order listed above except zucchini, dill, cheese and yogurt. Pressure cooker shouldn’t be more than 2/3 full.
Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
After display beeps and says OFF, do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
Open, add zucchini, close the lid and let sit for 5 minutes.
Add garlic and dill (parsley); serve hot with freshly grated Parmesan cheese and/or a dollop of plain yogurt.