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cozy slow cooker fall vegetable and white bean stew - featured image

Cozy Slow Cooker Fall Vegetable and White Bean Stew

  • Author: Sarah Wasserman
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings 1x

Description

A deeply savory, creamy (but cream-free!) slow cooker stew packed with fall vegetables and white beans. It’s the ultimate set-it-and-forget-it meal that’s naturally vegan, gluten-free, and perfect for meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and chopped into 1/2-inch pieces
  • 2 stalks celery, chopped
  • 3 cups butternut squash, peeled and cubed into 1-inch pieces
  • 1 large sweet potato, peeled and cubed into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 4 cups low-sodium vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 tablespoon balsamic vinegar
  • Kosher salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 to 7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. While the onion is cooking, peel and chop the carrots, celery, butternut squash, and sweet potato into uniform 1-inch cubes.
  3. Transfer the sautéed onion and garlic to a 6-quart slow cooker. Add the carrots, celery, butternut squash, and sweet potato. Sprinkle the dried thyme, rosemary, and smoked paprika over the top and toss to coat.
  4. Pour in the vegetable broth and the can of diced tomatoes (with their juices). Add the drained and rinsed white beans. Stir gently to combine. The liquid should almost cover the vegetables; if not, add a splash more broth or water.
  5. Season with a generous pinch of salt and a few grinds of black pepper. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the vegetables are fork-tender and the broth is slightly thickened.
  6. About 15 minutes before serving, stir in the balsamic vinegar. Taste and adjust salt and pepper as needed.
  7. Let the stew sit for 5 to 10 minutes with the lid off before serving. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Don’t skip sautéing the onion and garlic—it builds essential flavor. Cut vegetables evenly for consistent cooking. Resist the urge to lift the lid during cooking. Season in layers for best flavor. Smoked paprika is the secret ingredient that adds depth. If the stew is too thin, mash a few beans against the side of the slow cooker to thicken. If too thick, stir in more broth or water.

  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (about 1.5
  • Calories: 285
  • Sugar: 10
  • Sodium: 680
  • Fat: 6
  • Saturated Fat: 1
  • Carbohydrates: 48
  • Fiber: 12
  • Protein: 12

Keywords: slow cooker stew, fall vegetable stew, white bean stew, vegan stew, gluten-free stew, butternut squash stew, sweet potato stew, healthy stew, meal prep stew

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Find it online: https://flavorfullrecipes.com/cozy-slow-cooker-fall-vegetable-and-white-bean-stew/