Slow Cooker Vegetable Stew
A hearty slow cooker vegetable stew layered with garlic, onion, mushrooms, carrots, butternut squash, and baby potatoes. Simmered in vegetable broth and fire-roasted tomatoes, this comforting dish is perfect for cozy, effortless meals with rich, tender flavors.
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.