Slow Cooker Vegetable Stew
A hearty slow-cooked vegetable stew featuring butternut squash, mushrooms, and potatoes offers a healthy and flavorful meal.
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Instructions
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Place 3 coarsely chopped garlic cloves, 1 finely chopped small onion, 1 (8-ounce) package sliced mushrooms, 2 thinly sliced medium celery ribs, 2 medium carrots sliced 1/4-inch thick, 1 small butternut squash (peeled, seeded, and cubed to 1-inch pieces), 2 small leeks (white parts only, thinly sliced), and 1/2 pound baby white potatoes into a 4-5 quart slow cooker.
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Add 1 (15-ounce) can low-sodium white beans, 1 1/2 to 2 cups vegetable broth, 1 (15-ounce) can fire-roasted crushed tomatoes, 1 bay leaf, 2 teaspoons fine salt, and 1/2 teaspoon freshly ground black pepper.
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Cook on low for 5 to 7 hours until the vegetables are tender.
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Serve the stew, optionally with crusty bread.