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Slow Cooker Vegetable Stew

Chock-full of vegetables, including carrots, butternut squash, and mushrooms, this is a filling and nutritious stew that is the perfect comfort food for vegetarians and meat-eaters alike.

Ingreadient:

    • 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
    • Crusty bread, for serving, optional

Directions :

    1. Gather the ingredients.
    2. In this order, layer the garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to ​5-quart slow cooker.
    3. Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.
    4. Cook on low for 5 to 7 hours until the vegetables are tender.
    5. Serve with crusty bread and enjoy.

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