Tis the Season for Slow Cooker Stews!'s featured image

A hearty and nutritious vegetarian stew is such a comforting meal, and it can be easily prepared in a slow cooker. This one-pot wonder is not only delicious but also a time-saver. Here’s the recipe to make 6 mouthwatering meals, think: a family of 6, you plus 5 roommates, or if you live on your own and like to eat some and then put the rest in the freezer.


  • 2 cups of chopped carrots
  • 2 cups of diced potatoes
  • 1 cup of chopped celery
  • 1 cup of green beans, cut into 1-inch pieces
  • 1 cup of corn kernels (fresh or frozen)
  • 1 cup of diced tomatoes (canned or fresh)
  • 1 cup of diced onion
  • 3 cloves of minced garlic
  • 4 cups of vegetable broth
  • 2 bay leaves
  • 1 tsp of dried thyme
  • 1 tsp of paprika
  • Salt and pepper to taste
  • 2 cups of cooked beans (e.g., kidney, black, or chickpeas)
  • 1 cup of chopped spinach or kale (optional for extra nutrition)
  • 2 tbsp of olive oil


  1. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sauté until fragrant and translucent, about 3-4 minutes.
  2. Transfer the sautéed onions and garlic to the slow cooker.
  3. Add all the chopped vegetables, diced tomatoes, beans, bay leaves, thyme, paprika, salt and pepper to the slow cooker.
  4. Pour in the vegetable broth, ensuring that all the ingredients are submerged.
  5. Set your slow cooker to low heat and let it cook for 6-8 hours or until the vegetables are tender and the flavours have melded together.
  6. About 30 minutes before serving, stir in the chopped spinach or kale if desired and re-adjust the seasoning.
  7. Serve hot in bowls, with a side of crusty bread or rice.


Photo by emy on Unsplash