There’s something magical about coming home to the comforting aroma of a slow cooker vegetable stew, especially when the weather begins to cool. This recipe has become a staple in my kitchen during autumn when the markets are brimming with root vegetables and hearty greens. The slow cooker does all the heavy lifting here, allowing the vegetables to meld together in a rich, savory broth that warms you from the inside out.
One thing I love about this stew is its versatility. You can swap out ingredients based on what’s in season or what you have on hand, making it an adaptable dish that’s never the same twice. The slow cooking process brings out the natural sweetness of the carrots and parsnips, while the potatoes and beans add a satisfying heartiness. A touch of thyme and rosemary ties everything together with an earthy, aromatic finish.
Pair this stew with a slice of freshly baked Pan Frances for a meal that feels both nourishing and indulgent.
It’s a dish that invites you to slow down and savor the simple pleasures of good, honest food.
Why I Love This Recipe?
- No-Fuss Comfort: After a busy day, there’s nothing better than a meal that cooks itself. I love how I can toss everything in the slow cooker and come back to a delicious, ready-to-eat dinner.
- Seasonal Flexibility: Whether it’s the first frost of fall or a chilly winter night, this stew is perfect for using up whatever veggies are in season. I’ve experimented with everything from squash to turnips, and it always turns out great.
- Heartwarming Flavors: The slow cooker works wonders here, allowing the flavors to deepen and meld. The combination of fresh herbs and slow-cooked vegetables creates a rich, comforting broth that always hits the spot.
- Simple Ingredients, Big Payoff: This recipe is proof that you don’t need fancy ingredients to create something special. A few humble vegetables and herbs come together to make a stew that’s far more than the sum of its parts.
Overview: How To Make Slow Cooker Vegetable Stew?
Step 1: Layer the Ingredients
Arrange the garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and baby potatoes in the bottom of a 4- to 5-quart slow cooker.
Step 2: Add the Beans, Broth, and Seasoning
Pour in the white beans, vegetable broth, and crushed tomatoes. Season with a bay leaf, salt, and pepper.
Step 3: Slow Cook
Cover and cook on low for 5 to 7 hours until all the vegetables are tender and the stew is rich and flavorful.
Slow Cooker Vegetable Stew
Equipment
- 4- to 5-quart slow cooker
Ingredients
- 3 medium cloves garlic, coarsely chopped
- Crusty bread, for serving, optional
- 2 tsp fine salt
- 1/2 lb baby white potatoes
- 2 small leeks, white parts only, thinly sliced
- 2 cups vegetable broth
- 1 can fire-roasted crushed tomatoes
- 1/2 tsp freshly ground black pepper
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 small onion, finely chopped
- 1 bay leaf
- 1 can low-sodium white beans, rinsed and drained
- 1 package sliced mushrooms
- 1 medium carrots, sliced 1/4-inch thick
- 2 medium ribs celery, thinly sliced
Instructions
- In a 4- to 5-quart slow cooker, layer the following ingredients in order: 3 medium cloves of garlic, coarsely chopped; 1 small onion, finely chopped; 1 package of sliced mushrooms; 2 medium celery ribs, thinly sliced; 2 medium carrots, sliced into 1/4-inch rounds; 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes; 2 small leeks (white parts only), thinly sliced; and 1/2 pound of baby white potatoes.
- Next, add 1 can of low-sodium white beans, 1 1/2 to 2 cups of vegetable broth, 1 can of fire-roasted crushed tomatoes, 1 bay leaf, 2 teaspoons of fine salt, and 1/2 teaspoon of freshly ground black pepper.
- Set the slow cooker to low and let the stew simmer for 5 to 7 hours, or until the vegetables are tender.
Notes
- For an extra depth of flavor, sauté the garlic and onions in a bit of olive oil before adding them to the slow cooker.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 163 kcal |
| Carbohydrates | 34 g |
| Protein | 8 g |
| Vitamin C | 23 mg |
| Iron | 4 mg |
| Sugar | 6 g |
| Calcium | 115 mg |
What To Serve With Slow Cooker Vegetable Stew?
Can I make this stew ahead of time?
Absolutely! This stew actually tastes even better the next day as the flavors continue to develop. Simply store it in the fridge and reheat it when you’re ready to serve.
Can I freeze the leftovers?
Yes, this stew freezes beautifully. Just let it cool completely before transferring it to freezer-safe containers. It will keep well for up to three months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat it on the stove.
What other vegetables can I add?
Feel free to get creative! Some great additions include butternut squash, sweet potatoes, or even kale. Just be mindful of the cooking times for different vegetables—denser veggies like squash might need a bit longer to cook.