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Slow Cooker Vegetable Stew


Vegetable stew
Carolyn Taylor Photography/Stockbyte/Getty Images
When time is tight but you don't want to rely on frozen dinners or take out, spend a few minutes early in the day chopping and preparing vegetables for a hearty and delicious slow cooker vegetable stew that will be waiting for you when you return home. This is a meatless stew, but there's some lean protein in the form of white beans.

Prep Time: 10 minutes

Cook Time: 7 hours

Total Time: 7 hours, 10 minutes


  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 large carrots, cut into thick slices
  • 1 small butternut squash, peeled, deseeded and cut into 1 1/2-inch chunks
  • 2 medium leeks, white parts only, sliced
  • 1 8 ounce pack sliced mushrooms
  • ½ pound small white salad potatoes, whole
  • 1 15 ounce can lower-sodium white beans
  • ¾ cup vegetable broth*
  • 1 15 ounce can fire-roasted crushed tomatoes (I use Muir Glen brand)
  • 1 bay leaf
  • Salt and pepper to taste


Layer garlic and vegetables in a 4-5 quart slow cooker. Add beans, broth , tomatoes and bay leaf. Heat on low for 5-7 hours.

Serves 6

Per Serving: Calories 251, Calories from Fat 8, Total Fat 1g (sat 0.1g), Cholesterol 0mg, Sodium 348mg, Carbohydrate 49.5g, Fiber 13g, Protein 11.2g

*If you need to eat gluten free, check ingredients in broth (Kitchen Basics and Pacific Foods are gluten free)

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