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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