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- 4 medium potatoes, diced into 1-inch cubes - 3 carrots, sliced into rounds - 2 celery stalks, chopped into small pieces - 1 zucchini, diced into bite-sized pieces - 1 red bell pepper, diced - 1 yellow onion, finely chopped - 4 cloves garlic, minced - 2 cups fresh spinach, roughly chopped In this stew, I love using a mix of colorful vegetables. Potatoes add heartiness. Carrots bring sweetness. Celery gives crunch. Zucchini and bell pepper add freshness. Onion and garlic provide depth. Fresh spinach adds vibrant color and nutrition. - 4 cups vegetable broth (low sodium recommended) - 1 can (14.5 oz) diced tomatoes, including juice - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - Salt and pepper, to taste Vegetable broth creates a rich base. Diced tomatoes add acidity and sweetness. Thyme and rosemary bring earthiness. Smoked paprika adds a hint of warmth. Adjust salt and pepper to suit your taste. - 1 tablespoon olive oil Using olive oil enhances flavor. It helps sauté the onion and garlic. This step builds a strong flavor foundation for the stew. Choose high-quality olive oil for the best results. First, I heat the olive oil in a large skillet. I use medium heat for this step. Once the oil is warm, I add the finely chopped onion and minced garlic. I sauté them for about three minutes. The onion should turn translucent and smell great. After that, I carefully transfer the onion and garlic to the slow cooker. Now, it’s time to add the rest of the veggies. I layer in the diced potatoes, sliced carrots, chopped celery, diced zucchini, and red bell pepper. I spread them evenly so they cook well. Next, I pour in the can of diced tomatoes with its juice. Then, I add the vegetable broth, making sure all the veggies are submerged. For flavor, I sprinkle in the dried thyme, rosemary, and smoked paprika. I also add some salt and pepper. I mix everything gently to blend the seasonings throughout the vegetables. I cover the slow cooker with its lid. For cooking, I have two options: low heat for six to eight hours or high heat for four to six hours. I want the vegetables to be tender and full of flavor. In the last 15 minutes, I stir in the chopped spinach. This helps it wilt and adds a fresh taste to the stew. Before serving, I always taste my stew. If needed, I adjust the seasoning with more salt and pepper. To make your stew burst with flavor, taste it before serving. It’s simple. Add salt or pepper if needed. You can also enhance the veggie flavors by sautéing onions and garlic in olive oil first. This step brings out their sweetness. Using fresh herbs is another great way to boost taste. Add some chopped parsley or basil just before serving. These bright flavors make your stew shine. Cooking time can change based on how big you cut your veggies. For example, if you slice the carrots thick, they will need more time to cook. On the other hand, if you cut them thin, they will cook faster. Stick to the cooking times in the recipe, but check for doneness. If the veggies feel firm, let them cook a bit longer. Aim for tender, not mushy. For a cozy look, serve your stew in rustic bowls. This adds charm to the meal. You can garnish each bowl with fresh parsley or a drizzle of olive oil. It makes the dish look fancy and adds flavor. Pair your stew with crusty bread or a simple salad. These sides make a complete and satisfying meal. Enjoy the warmth of this hearty dish! {{image_4}} You can add proteins to your stew for extra heartiness. Legumes like beans or lentils work great. They add fiber and protein while keeping the dish plant-based. For meat lovers, try diced chicken or beef. Cooked sausage also adds rich flavor. Just remember to adjust cooking times based on what you choose. To give your stew a flavor boost, consider adding spices and herbs. A pinch of cayenne pepper adds heat. Try fresh herbs like basil or parsley for brightness. You can also use curry powder for a unique twist. Experiment with flavors to find what you love best. Feel free to swap out vegetables based on the season or your personal taste. Sweet potatoes add sweetness and extra nutrients. You can use green beans for a nice crunch. If you prefer leafy greens, kale is a great option. The key is to use what you have and enjoy! After you enjoy the stew, store leftovers in an airtight container. Let the stew cool first. This keeps it fresh and tasty. Use glass or plastic containers that seal well. Make sure to refrigerate within two hours of cooking. The stew will stay good in the fridge for a few days. To freeze the stew, first let it cool completely. Use freezer-safe containers or bags. Leave a little space at the top for the stew to expand. When you’re ready to eat it, thaw the stew in the fridge overnight. Reheat it on the stove or in the microwave. Stir it well to heat evenly. In the fridge, the stew lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. For the best taste, eat it sooner rather than later. Always check for off smells or changes in color before eating. This ensures you enjoy a safe and delicious meal. You can store this stew in the fridge for about 4 to 5 days. Make sure to keep it in an airtight container for safety. If you want to keep it longer, freezing is a great option. In the freezer, the stew can last for up to 3 months. Just thaw it in the fridge before you heat it up. Yes, this stew is easily made vegan! All the ingredients are plant-based. Just make sure to use vegetable broth and check that your canned tomatoes do not have any added ingredients that are not vegan. You can also add more veggies or beans to boost the protein. This stew pairs well with many sides. Here are some great options: - Crusty bread for dipping - A fresh green salad to add crunch - Cooked grains like quinoa or rice for added texture - A dollop of vegan sour cream on top for creaminess In this blog, we explored making a tasty Slow Cooker Rustic Veggie Stew. We covered all essential ingredients, from fresh veggies to flavorful broth and seasonings. The cooking steps showed how to layer ingredients for rich taste. We shared tips for perfecting flavors and offered variations for personal touch. Lastly, we provided storage tips for easy leftovers. Enjoy creating your stew, as it’s simple and full of flavor! This dish will warm your meals every time.

Slow Cooker Rustic Veggie Stew

Warm up your evenings with this delicious Slow Cooker Rustic Veggie Stew! Packed with healthy veggies like potatoes, carrots, zucchini, and enriched with aromatic herbs, this hearty stew is perfect for cozy nights. Simply toss the ingredients in your slow cooker and let them create a flavor-packed meal! Click through for the full recipe and make dinner effortless tonight. #SlowCookerRecipes #VeggieStew #HealthyEating #ComfortFood
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Ingredients
  

4 medium potatoes, diced into 1-inch cubes

3 carrots, sliced into rounds

2 celery stalks, chopped into small pieces

1 zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 yellow onion, finely chopped

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, including juice

4 cups vegetable broth (low sodium recommended)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper, to taste

2 cups fresh spinach, roughly chopped

1 tablespoon olive oil

Instructions
 

Begin by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped onion and minced garlic. Sauté for about 3 minutes or until the onion becomes translucent and fragrant.

    Carefully transfer the sautéed onion and garlic into the slow cooker basin.

      In the slow cooker, add the diced potatoes, sliced carrots, chopped celery, diced zucchini, and red bell pepper. Spread them evenly for even cooking.

        Next, pour the can of diced tomatoes along with its juice into the slow cooker. Add in the vegetable broth, ensuring all the vegetables are submerged.

          Season the mixture by sprinkling in the dried thyme, dried rosemary, smoked paprika, and the desired amount of salt and pepper. Mix gently to blend the seasonings throughout the vegetables.

            Stir all the ingredients together until they are well combined and coated in the flavorful broth.

              Cover the slow cooker with its lid. Cook the stew on low heat for 6-8 hours or on high heat for 4-6 hours, or until the vegetables are tender and infused with flavor.

                In the last 15 minutes of the cooking time, stir in the chopped fresh spinach. Allow it to wilt and meld into the stew.

                  Before serving, taste the stew and adjust the seasoning with additional salt and pepper if needed.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                      - Presentation Tips: For an inviting presentation, serve the stew in rustic bowls. Consider garnishing each portion with a sprinkle of fresh parsley or a light drizzle of olive oil to enhance flavor and visual appeal. Enjoy!