Slow-Cooker Vegetable Stew Recipe
A hearty, flavor-packed vegetable stew that cooks itself while you handle life. Simple, nourishing, and perfect for lazy-day cooking.
Ingredients
- 3 cups vegetable broth
- 2 cups diced potatoes
- 2 carrots sliced
- 1 zucchini chopped
- 1 cup green beans trimmed
- 1 can 15 oz diced tomatoes
- ½ cup corn kernels
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 bay leaf
Instructions
- Chop all the vegetables into bite-sized pieces.
- Add all ingredients to the slow cooker, stirring gently to combine.
- Cover and cook on low for 6 hours until vegetables are tender.
- Remove the bay leaf before serving.
- Ladle into bowls and enjoy the easiest homemade meal ever.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 1.5g
- Saturated Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Vitamin A: 80%
- Vitamin C: 90%
- Iron: 15%
- Potassium: 20%
- Folate: 25%
Tips for the Best Vegetable Stew
- Add a splash of lemon juice at the end for extra brightness.
- Swap in sweet potatoes for a slightly sweeter flavor.
- For a spicy kick, throw in a pinch of red pepper flakes.