Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 3 stalks (100g) celery, sliced
  • 3 medium (180g) carrots, sliced into rounds
  • 2 cups (300g) red potatoes, cubed
  • 2 cups (150g) green cabbage, shredded
  • 1 can (14.5 oz / 411g) diced tomatoes, unsalted
  • 2 tbsp (32g) tomato paste
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) black pepper
  • 1 tsp (6g) sea salt
  • 2 cups (60g) baby spinach, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Prepare all vegetables by chopping them into uniform sizes to ensure even cooking. Place the diced onion, minced garlic, sliced celery, carrots, cubed potatoes, and shredded cabbage into the ceramic insert of the crockpot.
  2. Stir in the diced tomatoes, tomato paste, dried thyme, oregano, salt, and pepper. Pour the vegetable broth over the top and stir until the tomato paste is fully incorporated and the vegetables are submerged.
  3. Secure the lid and cook on High for 4 hours (or Low for 8 hours) until the potatoes are fork-tender.
  4. Turn off the heat. Stir in the chopped baby spinach and fresh lemon juice, allowing the residual heat to wilt the spinach for approximately 2 minutes.