Rainy Day Vegetable Stew

Vegetable Stew

I’m patiently waiting for the crisp winter weather, fall flannels and knee high boots. As the days start to get shorter and the weather starts to cool down a little bit, I decided to get a head start on creating some of my favorite slow cooker stews. This weekend I decided to throw together my favorite vegetables. I realized I had become a little too vegetable happy while buying my groceries, and couldn’t fit it all into the slow cooker. I ended up omitting a few of the vegetables since they didn’t all fit in the pot. Here is recipe I had intended to create. You can remove any vegetables that you don’t like and/or add in other ones that you do like!


Ingredients:

4 Large Potatoes (peeled & chopped)
1 Sweet Potato (peeled & chopped)
2 Zucchini (peeled & chopped)
2 Yellow Squash (peeled & chopped)
4 Stalks of Celery (chopped)
4 Baby Boiler Onions (peeled & throw in the pot whole)
4 Cloves of Garlic (peeled & throw in the pot whole)
1 Can Black Beans
2 Cups Corn
2 Cups Cherry Tomatoes
2 Cups Shredded Carrots
2 Cups Spinach
1 Tbsp. Basil, Oregano, Parsley, Salt & Pepper
(2) 32 Oz Low Sodium, Gluten Free Vegetable Broth

Directions:

Throw all of the ingredients into the slow cooker on high for 6 hours, or low for 9 hours. Mix together and stir every few hours if needed.

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