Instructions
step 1 Add all chopped vegetables, beans, diced tomatoes, and garlic to the slow cooker.
step 2 In a bowl, whisk together vegetable broth, tomato paste, soy sauce, thyme, rosemary, smoked paprika, and bay leaves. Pour into the slow cooker.
step 3 Stir everything together, cover, and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until vegetables are fork-tender.
step 4 Discard bay leaves. Taste and adjust seasoning with salt and pepper as needed.
step 5 Garnish with fresh parsley and serve hot with crusty bread.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pot over medium heat or in the microwave until warmed through. This stew also freezes well for up to 3 months.
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