Ingredients:

1 sweet onion, diced

2 cloves garlic, minced

1 medium sweet potato, peeled and cut into 1” cubes

2 carrots, peeled and sliced into 1” pieces

2 stalks celery, diced

1 cup whole kernel corn

Kosher salt

1/2 teaspoon black pepper

1/8 teaspoon allspice

1 teaspoon paprika

1 bay leaf

1/2 teaspoon crushed red pepper flakes

2 cups frozen or fresh green beans

4 cups vegetable broth, low sodium

¼ cup freshly chopped parsley

1 (14.5 oz.) can diced tomatoes

2 cans cannellini beans, drained

Directions:

1. Add all the above ingredients to the Slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrots are tender.

2. Note: To make this a meat dish, simply add 1 pound chicken fillets (cut into 1" cubes) to Slow cooker along with the other ingredients.

3. Tip: If you prefer a thicker soup, near the end of cooking time, remove 1/2 cup of soup (liquid and veggies) and combine with 1-2 tablespoons flour or corn starch, puree and return to the Slow cooker. A fork works well to mash the ingredients along with the flour or cornstarch. Be careful not to allow the hot mixture to spin out. Continue cooking until soup thickens, about 15 minutes. Minimum Slow Cooker Size: 4 quarts

Bon Appetit!