Ingredients
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 4 cups chopped green cabbage
- 1 1/2 cups green beans trimmed and cut into 1-inch pieces
- 1 red bell pepper chopped
- 1 14.5-ounce can diced tomatoes
- 32 ounces low-sodium vegetable broth
- 2 1/2 tablespoons tomato paste
- 1/4 teaspoon dried oregano
- 3/4 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups chopped fresh spinach
- Fresh parsley for garnish (optional)
Instructions
- Add the diced onion, minced garlic, chopped carrots, celery, cabbage, green beans, and red bell pepper into your Crock-Pot.
- Stir in the diced tomatoes (with juices), vegetable broth, tomato paste, dried oregano, Italian seasoning, salt, and pepper.
- Cover and cook on high for 3-4 hours until all veggies are tender. Stir in the chopped spinach, let cook for an extra 5 minutes, and garnish with fresh parsley before serving.
