Crockpot Vegetable Stew
A hearty slow-cooker vegetable stew with carrots, potatoes, beans, tomatoes and herbs — warm, vibrant, and full of flavor.
Equipment
- Crockpot / Slow Cooker
- Cutting board
- Sharp knife
Ingredients
Vegetables & Base
- 3 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup celery, sliced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup vegetable broth
Seasonings
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- Place all vegetables (carrots, potatoes, celery, green beans) in the crockpot.
- Add the diced tomatoes with their juices and the vegetable broth.
- Sprinkle the thyme, oregano, salt, and pepper over the top and stir gently to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the vegetables are tender.
- Stir before serving and adjust seasoning as needed. Serve hot with crusty bread.
Notes
This vibrant vegetable stew is a cozy and healthy slow-cooker meal. Customize by adding beans or spinach in the last hour of cooking for more protein and greens.