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Crockpot Vegetable Stew

This crockpot vegetable stew transforms odds and ends into a hearty, comforting dish. Using slow cooking, it combines chopped root vegetables, zucchini, onion, garlic, and herbs into a thick, fragrant stew with tender vegetables and a rich broth. The final dish is rustic, colorful, and perfect for cozy, busy days.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 3 medium carrots firm and bright orange, peeled and chopped
  • 1 small zucchini small and shiny, sliced into rounds
  • 1 medium yellow onion peeled and sliced
  • 3 cloves garlic minced finely
  • 4 cups vegetable broth preferably low-sodium
  • 1 teaspoon dried thyme for aroma
  • 2 bay leaves bay leaves remove before serving
  • 1 can (14 oz) diced tomatoes optional, adds brightness

Equipment

  • Large slow cooker
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle

Method
 

  1. Start by chopping your carrots into bite-sized pieces, then slice the zucchini and onion into similar-sized chunks.
  2. Mince the garlic cloves finely to release their fragrant aroma.
  3. Layer the chopped root vegetables at the bottom of your slow cooker for even cooking, then add the zucchini and sliced onion on top.
  4. Pour in the vegetable broth, making sure the ingredients are just covered. Stir in the minced garlic, dried thyme, and tuck in the bay leaves.
  5. If using, add the can of diced tomatoes to the mixture for an extra burst of brightness and acidity.
  6. Cover the slow cooker with its lid and set it to low for 6 to 8 hours, or high for 3 to 4 hours, until the vegetables are tender and the broth is fragrant.
  7. Once cooked, check that the vegetables are soft and the aroma is rich. Remove the bay leaves and taste the broth, adjusting salt if needed.
  8. Scoop the hot stew into bowls, garnishing with fresh herbs if desired, and enjoy its rustic, comforting flavors.