A warm and satisfying vegetable and bean stew perfect for any occasion.
Prepare the vegetables by chopping the onion, red bell pepper, carrots, and celery ribs.
Uniformly chopped vegetables ensure even cooking.
In the slow cooker, combine the diced tomatoes, chopped vegetables, cooked kidney beans, vegetable broth, minced garlic, olive oil, kosher salt, black pepper, and smoked paprika.
Layer the ingredients for better mixing.
Cover the slow cooker and cook on low heat for 8 hours.
Avoid opening the lid during cooking to maintain consistent heat.
Stir the stew well before serving. Adjust seasoning if needed.
Serve with a garnish of fresh herbs for added flavor.
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