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Slow Cooker Vegetable Stew

This hearty vegetable stew is made using a slow cooker, transforming a mix of fresh vegetables into a rich, flavorful broth. The dish features tender carrots, potatoes, and zucchini, resulting in a comforting, rustic stew with a thick, inviting appearance. It’s perfect for busy days when you want a warm, satisfying meal with minimal effort.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large onions diced
  • 3 cloves garlic minced
  • 3 carrots carrots peeled and chopped
  • 2 potatoes potatoes peeled and cubed
  • 1 zucchini zucchini chopped
  • 4 cups vegetable broth low-sodium preferred
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1 bay leaf bay leaf
  • 2 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Skillet or frying pan

Method
 

  1. Start by peeling and dicing the onions, carrots, and potatoes, and chopping the zucchini into bite-sized pieces. Set everything aside for easy access.
  2. In a skillet over medium heat, warm the olive oil until it shimmers and begins to ripple. Add the diced onions and minced garlic, sautéing until fragrant and the onions become translucent, about 5 minutes. This deepens their sweetness and adds flavor.
  3. Transfer the sautéed aromatics from the skillet into your slow cooker. Add the chopped carrots, potatoes, and the sprigs of thyme, then pour in the vegetable broth. Stir gently to combine all the ingredients evenly.
  4. Cover the slow cooker with the lid and set it to low. Let it cook for 6 to 8 hours, or until the vegetables are tender and the broth is rich and flavorful. During this time, the broth will develop a hearty, rustic appearance, and the vegetables will soften beautifully.
  5. About 30 minutes before serving, stir in the chopped zucchini and bay leaf. Keep the lid on and allow the zucchini to cook just until tender and vibrant, which takes about 20-30 minutes. This keeps their texture fresh and bright.
  6. Remove the thyme sprigs and bay leaf from the stew. Taste and season with salt and pepper as needed. The stew should be thick, with vegetables fully cooked and a fragrant aroma filling your kitchen.
  7. Ladle the steaming stew into bowls, making sure each serving has a hearty mix of vegetables and flavorful broth. Drizzle with a little olive oil or sprinkle fresh herbs if desired, then enjoy this comforting, rustic dish.

Notes

For extra depth of flavor, consider adding a splash of soy sauce or miso paste during cooking. Feel free to customize with other sturdy vegetables like parsnips or turnips.