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–+ servings
Crockpot Vegetable Stew 1

Crockpot Vegetable Stew

This hearty, plant-based Crockpot Vegetable Stew combines seasonal produce with aromatic herbs and spices, creating a rich, satisfying meal that simmers to perfection while you attend to other priorities. The slow cooking method enhances nutrition and flavor with minimal effort!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course, Soup
Cuisine Vegan, Vegetarian
Servings 8 servings
Calories 195 kcal

Equipment

  • Slow Cooker/Crockpot
  • Cutting Board
  • Knife
  • Skillet

Ingredients
  

Base Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 2 medium carrots chopped into 1-inch pieces
  • 2 stalks celery chopped
  • 2 medium potatoes cubed (sweet potatoes work too)
  • 1 medium zucchini chopped
  • 1 red bell pepper diced
  • 1 cup butternut squash cubed
  • 15 oz diced tomatoes 1 can
  • 4 cups vegetable broth low sodium preferred
  • 1 tablespoon tomato paste

Herbs & Spices

  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin

Last 30 Minutes Add-Ins

  • 1 cup green beans trimmed and cut
  • 15 oz cannellini beans 1 can, drained and rinsed

Finishing Touches

  • salt and freshly ground black pepper to taste
  • fresh parsley for garnish

Instructions
 

  • Wash, peel, and chop all vegetables into uniform, bite-sized pieces (about 1-inch) to ensure even cooking.
  • Heat olive oil in a skillet over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.
  • Transfer the sautéed aromatics to your slow cooker. Add carrots, celery, potatoes, zucchini, bell pepper, butternut squash, diced tomatoes, tomato paste, and all dried herbs and spices. Pour in the vegetable broth and stir gently to combine.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • During the last 30 minutes of cooking, add green beans and cannellini beans.
  • Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If you prefer a thicker stew, you can mash some of the potatoes against the side of the crockpot.
  • Ladle the hot stew into bowls and garnish with fresh parsley. A squeeze of lemon juice just before serving can brighten all the flavors.

Notes

- For a heartier stew: Add 1 cup of cooked quinoa or barley in the last 30 minutes
- Nightshade-free version: Replace tomatoes with 2 additional cups of vegetable broth and 1 tablespoon of balsamic vinegar
- For meal prep: Portion into individual containers with a side of your favorite grain for grab-and-go lunches throughout the week
- Freezing: Store in airtight containers for up to 3 months
- Slow-cooking vegetables preserves more water-soluble vitamins compared to high-heat methods

Nutrition

Calories: 195kcalCarbohydrates: 32gProtein: 7gFat: 4.5gSodium: 310mgPotassium: 715mgFiber: 8gVitamin A: 120IUVitamin C: 65mgIron: 15mg
Keyword Vegetable Stew, Crockpot, Slow Cooker, Plant-based, Vegan Stew, Healthy Dinner
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