Slow-Cooker Recipe: Vegetable Stew

Real Simple
Slow-Cooker Recipe: Vegetable Stew Recipe
Photo: Susie Cushner
This stick-to-your-ribs vegetarian dish can be served over barley, couscous, or millet. Cook whichever grain you choose separately, according to the label directions, and spoon the colorful stew over it just before serving.
Makes 6 servings


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4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
1 large onion, diced (about 1 cup)
2 garlic cloves, minced
1 14-ounce can diced tomatoes
1 cup vegetable or chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 zucchini, cut into 1/2-inch slices
1 16-ounce can chickpeas, drained


Prep: 15 Minutes
Other: 7 Hours, 15 Minutes

Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours. Add the zucchini and chickpeas and cook 1 hour longer on low.

Created date

April 2004

Nutritional Information

Calcium 96 mg
Calories 136
Caloriesfromfat 0 %
Carbohydrate 28 g
Cholesterol 0 mg
Fat 1 g
Fiber 6 g
Iron 1 mg
Protein 5 mg
Satfat 0 g
Sodium 1332 mg