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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.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

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

Method
 

  1. Chop all the vegetables into bite-sized pieces.
  2. Add all ingredients to the slow cooker, stirring gently to combine.
  3. Cover and cook on low for 6 hours until vegetables are tender.
  4. Remove the bay leaf before serving.
  5. 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.

Final Thought

This stew is proof that good food doesn’t have to be complicated. It’s warm, satisfying, and practically cooks itself—what more could you want? 🥄✨