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
- 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.
- Transfer the sautéed onions and garlic to the slow cooker.
- Add all the chopped vegetables, diced tomatoes, beans, bay leaves, thyme, paprika, salt and pepper to the slow cooker.
- Pour in the vegetable broth, ensuring that all the ingredients are submerged.
- 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.
- About 30 minutes before serving, stir in the chopped spinach or kale if desired and re-adjust the seasoning.
- Serve hot in bowls, with a side of crusty bread or rice.