Savory Crock Pot Garden Stew
Savor the comforting flavors of the harvest with this **Savory Crock Pot Garden Stew**, a vibrant medley of seasonal vegetables slow-cooked to perfection. Brimming with hearty Yukon Gold potatoes, tender green beans, sweet carrots, and aromatic herbs like thyme and oregano, this wholesome stew is a celebration of fresh, nutrient-packed ingredients. The combination of sautéed onions and garlic adds a depth of flavor, while a rich vegetable broth and a touch of tomato paste create a savory, soul-warming base. Prepared effortlessly in a crock pot with just 20 minutes of prep time, this vegan-friendly dish is ideal for busy weeknights or cozy weekends. Garnish with a sprinkle of fresh parsley and serve it with crusty bread for a complete and satisfying meal the whole family will love. Perfect for those seeking healthy, slow-cooker recipes packed with garden-fresh goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced into coins
- 3 celery stalks, sliced
- 4 medium potatoes, cubed (Yukon Gold or red potatoes work well)
- 1 medium zucchini, sliced into half moons
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 can canned diced tomatoes (14 oz can), undrained
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant.
Transfer the onion and garlic mixture to the crock pot.
Add the carrots, celery, potatoes, zucchini, and green beans to the crock pot.
Stir in the canned diced tomatoes (including the liquid), vegetable broth, and tomato paste.
Season with dried thyme, dried oregano, paprika, salt, black pepper, and add the bay leaf.
Stir everything together to combine the ingredients well.
Cover the crock pot with the lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender.
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7515 mg | 327% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 56.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 7376 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
