Slow Cooker Vegetable Stew
This hearty Slow Cooker Vegetable Stew combines butternut squash, mushrooms, leeks, white beans, and fire-roasted tomatoes. It's a simple, comforting dish perfect for busy days and packed with wholesome flavors.
6 Servings
Ingredients
- 3 medium cloves garlic coarsely chopped
- 1 small onion finely chopped
- 1 8-ounce package sliced mushrooms
- 2 medium ribs celery thinly sliced
- 2 medium carrots sliced 1/4-inch thick
- 1 small butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 small leeks white parts only, thinly sliced
- 1/2 pound baby white potatoes
- 1 15-ounce can low-sodium white beans, rinsed and drained
- 1 1/2 to 2 cups vegetable broth
- 1 15-ounce can fire-roasted crushed tomatoes
- 1 bay leaf
- 2 teaspoons fine salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables: Peel and chop the garlic, onion, and butternut squash. Slice the mushrooms, celery, carrots, and leeks. Halve the baby potatoes if they are larger than bite-sized.
- Layer the ingredients: Arrange the garlic and onion at the bottom of a 4- to 5-quart slow cooker. Add the mushrooms, celery, carrots, butternut squash, leeks, and potatoes in layers to ensure even cooking.
- Add the liquids and seasonings: Pour in the rinsed white beans, vegetable broth, and fire-roasted crushed tomatoes. Insert the bay leaf into the mixture, then sprinkle with salt and pepper. Avoid stirring to maintain the integrity of the layers.
- Cook the stew: Cover the slow cooker and set it to cook on low for 5 to 7 hours. Check that the vegetables are tender before serving.
- Serve: Remove the bay leaf, ladle the stew into bowls, and pair it with crusty bread if desired.
Notes
This stew is naturally gluten-free. To keep the dish entirely gluten-free, serve it with gluten-free bread, crackers, or rice. Ensure all packaged ingredients, such as vegetable broth and fire-roasted tomatoes, are certified gluten-free.