Start by chopping your carrots into roughly 1-inch pieces and dicing the onion into small chunks. Prepare the celery by chopping it into similar-sized pieces. Measure out your vegetable broth, canned diced tomatoes with juices, and gather your herbs and spices.
Place your crockpot on the counter and add the chopped carrots and onions at the bottom. Layer the chopped celery on top, followed by the can of diced tomatoes along with their juices. This layering helps the vegetables cook evenly and develop their flavors.
Sprinkle the dried thyme and smoked paprika over the vegetables, then tuck in the bay leaves. These herbs will infuse the stew with a warm, layered aroma as it cooks.
Pour in the vegetable broth, ensuring the ingredients are mostly submerged but leaving some space to prevent overfilling. Cover the crockpot with its lid.
Set your crockpot to low and cook for 6 to 8 hours. During this slow simmer, the vegetables will soften, releasing their earthy and sweet notes, and the broth will thicken slightly, creating a glossy, flavorful base.
Halfway through cooking, check the stew. If it looks too thick, stir gently and add a splash more broth. Let it continue to cook until the vegetables are tender and the flavors meld beautifully.
Once the cooking time is up, remove the bay leaves and give the stew a taste. Adjust seasoning with salt or hot sauce if desired. The aroma should be warm, smoky, and inviting.
Serve the vegetable stew hot, garnished with fresh herbs if you like. The vegetables should be soft and the broth rich and glossy, resembling a comforting, rustic dish.
