Healthy dinners

Slow Cooker Vegetable Stew

Come home to a hearty and delicious slow cooker vegetable stew that is not only comforting but also low in fat and calories because it's so loaded with veggies. This easy recipe requires you to spend just a few minutes early in the day chopping the vegetables, and then the slow cooker does the rest.

Ingredients

  • 3 medium cloves garlic, coarsely chopped
  • 1 small onion, finely chopped
  • 1 (8-ounce) package sliced mushrooms
  • 2 medium ribs celery, thinly sliced
  • 2 medium carrots, sliced 1/4-inch thick
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 small leeks, white parts only, thinly sliced
  • 1/2 pound baby white potatoes
  • 1 (15-ounce) can low-sodium white beans, rinsed and drained
  • 1 1/2 to 2 cups vegetable broth
  • 1 (15-ounce) can fire-roasted crushed tomatoes
  • 1 bay leaf
  • 2 teaspoons fine salt
  • 1/2 teaspoon freshly ground black pepper
  • Crusty bread, for serving, optional

Step by step

  1. Gather the ingredients.
  2. In this order, layer the garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to ​5-quart slow cooker.
  3. Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.
  4. Cook on low for 5 to 7 hours until the vegetables are tender.
  5. Serve with crusty bread and enjoy.

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