1 large white onions, chopped into ¾-inch pieces

3 ribs celery, chopped into ¾-inch pieces

3 medium carrots, diced into ¾-inch pieces

2 portabella mushrooms (about ½ pound), cut into ¾-inch pieces

1½ tablespoon finely chopped garlic (5 to 6 cloves)

5 cups water

2 pounds white potatoes cut into ¾-inch pieces

1/2 cup tomato paste

1 tablespoon dried Italian herb blend

1 can diced tomatoes

1 tablespoon paprika

2 teaspoons finely chopped fresh rosemary

1½ cups green peas 

½ cup fresh parsley leaves, chopped

Ground black pepper to taste


Set your crockpot on high for 3 hours or low for 6 and put in all the ingredients, stir occasionally. 

Top with rosemary garnish and voila! ENJOY!