Begin by chopping the carrots into 1-inch chunks, dicing the bell peppers and onions, and setting all aside. Prepare your vegetable stock, warming it slightly for easier pouring.
Heat a large skillet over medium heat and add a tablespoon of olive oil. Once shimmering, add the diced onions and sauté until they become translucent and fragrant, about 5 minutes. The onions will release a sweet aroma as they soften.
Add the carrots and bell peppers to the skillet, stirring for another 2-3 minutes. This quick sauté helps develop deeper flavor and slightly starts softening the vegetables. The mixture will smell fragrant and look vibrant with bright colors.
Transfer the sautéed vegetables into the slow cooker. Pour in the warm vegetable stock, then add the diced tomatoes, thyme, bay leaf, smoked paprika, and a pinch of salt and pepper. Gently stir everything together to combine.
Cover the slow cooker with its lid and set it to low. Let the stew simmer gently for 6-8 hours. As it cooks, the vegetables will soften and the broth will deepen in flavor, filling your home with warm, savory aromas.
About halfway through, check the stew and give it a gentle stir. Taste and adjust the seasoning with more salt and pepper if needed. If you want softer peppers, add them in the last hour of cooking.
Once the vegetables are tender and the flavors meld into a rich broth, turn off the slow cooker. Remove the bay leaf and thyme sprigs. Let the stew rest for a few minutes to allow flavors to settle and deepen.
Serve the vegetable stew hot, garnished with fresh herbs if desired, alongside crusty bread or grains. The vibrant, tender vegetables and fragrant broth make for a cozy, satisfying meal that invites slow, mindful enjoyment.
