Hearty Crockpot Vegetable Stew

A warm and comforting stew loaded with colorful vegetables, tender potatoes, and aromatic spices. Perfect for a cozy dinner, this nutrient-packed dish is naturally filling and can be enjoyed on its own or with crusty bread.

Ingredients:

• 3 medium carrots, sliced
• 2 medium potatoes, diced
• 2 celery stalks, chopped
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 can (14 oz) diced tomatoes (no added salt)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth (low sodium)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Directions:

1. Prepare Vegetables: Chop all vegetables into bite-sized pieces.
2. Load Crockpot: Add carrots, potatoes, celery, green beans, diced tomatoes, chickpeas, onion, and garlic into the crockpot.
3. Add Seasoning & Liquid: Stir in olive oil, cumin, paprika, thyme, bay leaf, salt, and pepper. Pour in vegetable broth. Mix gently.
4. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until vegetables are tender and flavors are well combined.
5. Finish & Serve: Remove bay leaf. Adjust seasoning if needed. Garnish with fresh parsley before serving.

Nutritional Information:

Prep Time: 15 minutes | Cooking Time: 7–8 hours (Low) | Total Time: ~8 hours
Kcal: ~190 per serving | Servings: 6

This hearty vegetable stew is nourishing, colorful, and full of flavor the perfect slow cooker dish to warm your soul on a busy day!

Hearty Crockpot Vegetable Stew

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• Author: Ena Recipes

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Description

A warm and comforting stew loaded with colorful vegetables, tender potatoes, and aromatic spices. Perfect for a cozy dinner, this nutrient-packed dish is naturally filling and can be enjoyed on its own or with crusty bread.

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Ingredients

Scale 1x2x3x

• 3 medium carrots, sliced

• 2 medium potatoes, diced

• 2 celery stalks, chopped

• 1 cup green beans, trimmed and cut into 2-inch pieces

• 1 can (14 oz) diced tomatoes (no added salt)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 4 cups vegetable broth (low sodium)

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon dried thyme

• 1 bay leaf

• Salt and black pepper, to taste

• Fresh parsley, for garnish

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Instructions

1. Prepare Vegetables: Chop all vegetables into bite-sized pieces.

2. Load Crockpot: Add carrots, potatoes, celery, green beans, diced tomatoes, chickpeas, onion, and garlic into the crockpot.

3. Add Seasoning & Liquid: Stir in olive oil, cumin, paprika, thyme, bay leaf, salt, and pepper. Pour in vegetable broth. Mix gently.

4. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until vegetables are tender and flavors are well combined.

5. Finish & Serve: Remove bay leaf. Adjust seasoning if needed. Garnish with fresh parsley before serving.