This slow cooker vegetable stew recipe brings humble ingredients together into a rich and satisfying dish! The long, slow simmer allows the veggies to release their flavors and the broth to really deepen. Each spoonful is both comforting and nourishing. Naturally vegan and vegetarian!
A Note From Kristen
I love making this slow cooker veggie stew recipe on chilly weekends! It’s basically the best example of a “set-it-and-forget-it” dish. You can prep the ingredients in the morning, throw them in the slow cooker, then go about your day as the machine does the work. It’s my go-to when I need warmth without a ton of effort, especially on hectic days. Knowing dinner is taken care of gives me a steady kind of joy! Happy eating!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Slow Cooker Veggie Stew
01
COMBINE
Place all the vegetables, tomatoes, broth, bay leaves, seasonings, and olive oil in the slow cooker, then give everything a light stir.
02
COOK
Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the vegetables are tender.
03
SERVE
Take out the bay leaves, adjust the seasoning, and sprinkle with parsley before serving.
Serving Ideas
- Serve with baguette slices or sourdough bread.
- Pair with rice or quinoa.
- Serve as a side for cabbage steaks, beet and walnut roast, or baked potatoes.
- Top with pumpkin seeds, crackers, a spoonful of pesto, a dollop of sour cream, shredded Parmesan cheese (or vegan alternative), toasted breadcrumbs, or a drizzle of hot sauce or olive oil.
Kristen’s Top Tips
- If you want deeper flavors in your slow cooker vegetable stew, consider briefly sautéing the onions, garlic, and celery in olive oil before using them in the dish.
- You can also add a splash of balsamic vinegar toward the end of cooking to balance the flavors.
- If you prefer a thicker stew, you can make a quick slurry by mixing cornstarch with cold water, then stir it into the stew.
- Avoid lifting the lid of the slow cooker frequently to keep the stew consistently flavorful.
- Allow the dish to rest for 10-15 minutes after cooking, then serve in a small bowl. It helps the flavors to meld better and thickens the broth.
- Feel free to experiment with veggies! Green beans, button mushrooms, and chickpeas also go well with this dish.
More Delicious Slow Cooker Recipes
Slow Cooker Vegetable Stew Recipe
Ingredients
- 2 cups carrots diced
- 2 cups Yukon gold potatoes cubed and skin-on
- 1 cup parsnips diced
- 1 cup celery chopped
- 1 large onion diced
- 1 red bell pepper chopped
- 3 garlic cloves minced
- 1 14.5 ounce can fire roasted diced tomatoes with juices
- 4 cups vegetable broth
- 2 bay leaves
- 1 ½ teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds lightly crushed
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- fresh chopped parsley for garnish
Instructions
- Add the carrots, potatoes, parsnips, celery, onion, bell pepper, garlic, tomatoes, broth, bay leaves, salt, paprika, thyme, fennel, garlic powder, pepper and olive oil to a slow cooker. Stir gently.
- Cook on low for 7–8 hours or high for 4–5 hours, until vegetables are tender.
- Remove the bay leaves, adjust seasoning if needed, and then garnish with parsley before serving. Enjoy!
