Last week when I asked our GSO Facebook followers what recipes you all would like to see on the blog this fall, two top requests quickly emerged: vegetarian recipes and slow cooker recipes.
So your wish is my command — I made you some Slow Cooker Root Vegetable Stew!
I prepped everything this morning, and could hardly wait for the slow cooker to do its work for dinner tonight. This stew turned out to be absolutely delicious, and is a fantastic way to use up some of those seasonal root veggies. You can substitute in whatever your favorite root veggies may be, but I used some butternut squash, sweet potatoes, Yukon potatoes, carrots, parsnips, and onions from my farmers’ market. Then seasoned the stew with some bay leaf, lots of garlic and sage, and finished it off by wilting in some fresh kale. Spectacular! It was all of the goodness of sweet and savory together, and wonderfully hearty and filling without any meat or grains. And if you make it with vegetable stock, this stew is vegetarian and vegan. And the best part is that it was totally simple to throw together. The main work is just chopping up all of your veggies, then your slow cooker will take over and do the rest of the work.
Definitely a simple, comforting and delicious stew that your friends and family will love.
Slow Cooker Root Vegetable Stew
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Total Time: 390 minutes
- Yield: 4-6 servings
Description
This hearty vegetable (and vegan) stew is a breeze to prepare, and is packed with wonderfully comforting flavors.
Ingredients
- 1 large white onion OR 2 leeks (white portion only), chopped
- 1 lb. butternut squash, peeled, seeded and chopped
- 1 lb. carrots, peeled and chopped
- 1 lb. parsnips, peeled and chopped
- 1 lb. sweet potatoes, peeled and chopped
- 1 lb. Yukon Gold potatoes, peeled and chopped
- 2 celery ribs, stems removed and chopped
- 6 cloves garlic, peeled and thinly sliced
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 1 Tbsp. fresh sage leaves, finely chopped
- 1 tsp. freshly-cracked black pepper
- 1/2 tsp. sea salt
- 2 cups chopped fresh kale
- optional: fried sage leaves for garnish (see note below)
Instructions
- Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
- Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.
Notes
To make the fried sage leaves, heat 1/4 cup of vegetable or canola oil in a small skillet over medium-high heat until a drop of water sizzles on the surface. Add your sage leaves and let them cook for about 10 seconds, then remove with a slotted spoon and place on paper towels to drain. Sprinkle with a pinch of salt if desired.
What a gorgeous soup! I love that it’s chockfull of veggies and that it can be made in the slow cooker! I’ve finally dusted it off and started to use it again!
Perfect! I love, love the sage & kale additions!
This sounds lovely!
Umm hello there fall comfort food! This looks delish… i’m SUCH a fan of root veggies! :)
Y-E-S.
There is nothing like a big bowl of homemade stew! This looks so beautiful!
Gosh, would I’d do for a big bowl of this right now! Looks beautiful and so soul-warming!
Root vegetables are one of my favorite things about fall and winter. I seriously cannot get enough of them! Your pictures are beautiful, and I will have to give this stew a try!
I am so, so obsessed with the Crock Pot. It is just pure awesomeness. This stew looks so hearty and wonderful – perfect for the busy, chilly days ahead. I’m especially digging the parsnips. I am so ready for parsnips!
I imagine how lovely this soup would be! It’s nice to see a vegetarian recipe, thanks :)