Slow Cooker Vegetable Stew Recipe
Warm up with this easy slow cooker vegetable stew recipe packed with hearty veggies and rich broth. A simple, comforting dinner any night!
Servings: 8 servings
Calories: 118kcal
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!
Video
Notes
Storage and Reheating
Let the stew leftovers cool completely before keeping them in an airtight container. Store it in the fridge for up to 4 days. You can also freeze the dish for up to 3 months.
You can reheat portions in the microwave or on the stovetop. If the stew’s too thick, add a few tablespoons of cold water to restore its original consistency.
Nutrition
Serving: 1serving | Calories: 118kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 945mg | Potassium: 498mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6251IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 1mg
