Crockpot Vegetable Stew

As a busy mom, I’m always on the lookout for easy and wholesome recipes that the whole family will love, and this Vegan Crockpot Vegetable Stew is a real winner. It’s so easy to make—all you have to do is chop up your favorite vegetables, toss them into the crockpot with some savory broth and spices, and let it simmer away. I love how versatile this recipe is; you can use whatever vegetables you have on hand, making it a great way to clean out the fridge. Plus, it’s so comforting and satisfying—a big bowl of this stew is like a warm hug on a cold day. It’s the perfect dish for busy weeknights or lazy weekends when you want something hearty and delicious without a lot of fuss.

Number of Servings: 6

Prep Time: 15 minutes

Cooking Time: 6 hours

Total Time: 6 hours and 15 minutes

Cuisine: Vegan

Ingredients:

• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 ounces) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Equipment/Utensils Required:

• Crockpot or slow cooker
• Cutting board and knife
• Can opener
• Measuring cups and spoons
• Wooden spoon

Preparation Steps:

1. Place all the chopped vegetables, minced garlic, diced tomatoes, vegetable broth, dried thyme, dried rosemary, and paprika in the crockpot.
2. Season with salt and pepper to taste.
3. Stir well to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
5. Taste and adjust seasoning if necessary.
6. Serve the vegetable stew hot, garnished with chopped fresh parsley if desired.

Nutritional Information (per serving):

• Calories: 150
• Total Fat: 1g
• Saturated Fat: 0g
• Carbohydrates: 33g
• Fiber: 7g
• Protein: 4g

Vitamins and Minerals (per serving):

• Vitamin A: 140%
• Vitamin C: 40%
• Iron: 10%
• Potassium: 15%
• Folate: 20%

Crockpot Vegetable Stew

jenny

As a busy mom, I'm always on the lookout for easy and wholesome recipes that the whole family will love, and this Vegan Crockpot Vegetable Stew is a real winner. It's so easy to make—all you have to do is chop up your favorite vegetables, toss them into the crockpot with some savory broth and spices, and let it simmer away. I love how versatile this recipe is; you can use whatever vegetables you have on hand, making it a great way to clean out the fridge. Plus, it's so comforting and satisfying—a big bowl of this stew is like a warm hug on a cold day. It's the perfect dish for busy weeknights or lazy weekends when you want something hearty and delicious without a lot of fuss.

Print Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Course Main Course

Cuisine vegan

Servings 6 servings

Calories 150 kcal

Ingredients

  

• 2 cups carrots chopped
• 2 cups potatoes chopped
• 1 cup celery chopped
• 1 cup onion chopped
• 2 cloves garlic minced
• 1 cup green beans trimmed and chopped
• 1 cup corn kernels fresh, frozen, or canned
• 1 can 15 ounces diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions

 

• Place all the chopped vegetables, minced garlic, diced tomatoes, vegetable broth, dried thyme, dried rosemary, and paprika in the crockpot.
• Season with salt and pepper to taste.
• Stir well to combine.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
• Taste and adjust seasoning if necessary.
• Serve the vegetable stew hot, garnished with chopped fresh parsley if desired.

Notes

Nutritional Information (per serving):

• Calories: 150
• Total Fat: 1g
• Saturated Fat: 0g
• Carbohydrates: 33g
• Fiber: 7g
• Protein: 4g

Vitamins and Minerals (per serving):

• Vitamin A: 14%
• Vitamin C: 4%
• Iron: 10%
• Potassium: 15%
• Folate: 20%