Crockpot Vegetable Stew
A hearty and healthy vegetable stew cooked effortlessly in the crockpot, perfect for a comforting meal.
Ingredients
Vegetables
- 2 tbsp olive oil
- 1 large yellow onion
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 1 can diced tomatoes
- 3 medium carrots
- 2 medium parsnips
- 2 medium potatoes
- 1 cup chopped celery
- 1 cup frozen peas
- 1 can kidney beans (rinsed)
- 2 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf bay leaf
- to taste salt and black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Prep all vegetables: dice onion, chop carrots, parsnips, potatoes, and celery, and mince garlic.
- Sauté onion in olive oil until soft, add garlic and tomato paste, cook briefly.
- Transfer to crockpot, add vegetables, broth, tomatoes, herbs, and seasonings. Stir well.
- Cook on low for 7-8 hours or high for 5-6 hours until vegetables are tender.
- Stir in kidney beans and peas 30 minutes before end, then discard bay leaf, adjust seasoning, and garnish with parsley.
Notes
This stew is perfect for meal prep and can be stored in the fridge for several days.