Ingredients:

  • 1 pound (450g) green beans, trimmed
  • 3 large potatoes, peeled and cut into chunks (about 3-4 cups)
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 4-5 large tomatoes, chopped or 1 can (28 oz) diced tomatoes
  • 1/4 cup olive oil
  • 1 tbsp vinegar (white wine or red wine)
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1 vegetable bouillon cube
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 2 cups water (or enough to cover the vegetables)
  • Balsamic vinegar (for serving)
  • Crusty bread (for serving)

Instructions:

  1. Prepare Ingredients: Trim the green beans, peel and chop the potatoes, finely chop the onion, and mince the garlic.
  2. Layer in Slow Cooker: Add the green beans, potatoes, onion, garlic, and tomatoes into the slow cooker.
  3. Season: Pour in the olive oil and vinegar, then add the fresh thyme, vegetable bouillon, sea salt, and black pepper.
  4. Add Water: Pour in enough water to cover the vegetables.
  5. Cook: Cover and cook on high for 6 hours, until the vegetables are tender.
  6. Serve: Add a splash of balsamic vinegar to each serving and accompany with lots of crusty bread.

Nutritional Information (per serving, assuming 6 servings):

  • Calories: ~250 kcal
  • Carbohydrates: ~35g
    • Fiber: ~6g
    • Sugars: ~7g
  • Protein: ~4g
  • Fat: ~11g
    • Saturated Fat: ~1.5g
  • Cholesterol: 0mg
  • Sodium: ~400mg
  • Potassium: ~900mg
  • Vitamin A: ~15% of the Daily Value (DV)
  • Vitamin C: ~40% of the DV
  • Calcium: ~6% of the DV
  • Iron: ~10% of the DV