Photo by: Photo: Susie Cushner

Slow-Cooker Recipe: Vegetable Stew

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.

  • Yield: Makes 6 servings


  • 4 none large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
  • 2 none medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 none large onion, diced (about 1 cup)
  • 2 none garlic cloves, minced
  • 1 none 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 none zucchini, cut into 1/2-inch slices
  • 1 none 16-ounce can chickpeas, drained


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.

Nutritional Information

Amount per serving
  • Calcium: 96mg
  • Calories: 136none
  • Calories from fat: 0%
  • Carbohydrate: 28g
  • Cholesterol: 0mg
  • Fat: 1g
  • Fiber: 6g
  • Iron: 1mg
  • Protein: 5mg
  • Saturated fat: 0g
  • Sodium: 1332mg

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Slow-Cooker Recipe: Vegetable Stew Recipe