Ingredients:

  • 2 lbs fresh green beans, trimmed
  • 1 lb baby gold potatoes, halved or quartered
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Wash the green beans thoroughly and trim the stem ends. Cut potatoes into uniform 1-inch pieces. Dice the onion and mince the garlic.
  2. Place the trimmed green beans and potatoes in the bottom of the slow cooker, then scatter the diced onions and garlic over the top.
  3. In a small bowl, whisk together the vegetable broth, olive oil, soy sauce, brown sugar, smoked paprika, salt, and pepper. Pour the mixture evenly over the vegetables.
  4. Cover with a tight-fitting lid and cook on High for 4 hours or Low for 7–8 hours until beans are tender.