Heat your olive oil in a large skillet over medium-high heat.
Add chopped onions, carrots, and celery; cook for 4-5 minutes until soft. Next, stir in garlic and parsley and cook for an additional 30-seconds.
Remove the pan from the heat and place cooked veggies in the crock of your 6-quart, or larger, slow cooker.
Add diced tomatoes, potatoes, green beans, zucchini, tomato paste, bay leaves, paprika, salt, pepper, thyme, basil, oregano, and vegetable broth to the crockpot. Gently stir until ingredients are combined.
Place the cover on and cook on LOW for 6 hours, or cook on HIGH for 3 hours.
If using, stir in the corn the last 30 minutes of cooking.
When finished cooking, discard the bay leaf and add additional salt and pepper if needed. Place the soup into bowls and squeeze some fresh lemon juice over the top. Enjoy!
Make sure to dice your potatoes small to cook at the same rate as the softer vegetables in the soup.
Cut other vegetables in large pieces so they don’t turn to mush while cooking.
Adjust the spice to your liking. See post for flavor options.
You can use fresh or frozen veggies in the recipe.
For added protein, you can add a pound of cooked lean ground beef before cooking.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!