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Crockpot Veggie Stew Recipe

Emily Carter
A hearty, plant-based stew loaded with vegetables, beans, and bold flavors. Slow-cooked to perfection with minimal effort.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 280 kcal

Ingredients
  

Vegetables & Base:

  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 medium carrots chopped
  • 2 celery stalks chopped
  • 2 medium potatoes cubed
  • 1 bell pepper diced
  • 1 zucchini sliced
  • 1 can 15 oz diced tomatoes, undrained
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 4 cups vegetable broth

Seasonings & Flavor:

  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 bay leaf

Optional Add-ins:

  • ½ teaspoon red pepper flakes for spice
  • ½ cup frozen peas add in last 30 minutes
  • ½ cup chopped kale or spinach stir in before serving

Instructions
 

Step 1: Prep the Ingredients

  • Chop all the vegetables into bite-sized pieces.
  • Drain and rinse the beans to remove excess sodium.

Step 2: Load the Crockpot

  • Add all chopped vegetables, beans, and diced tomatoes to the slow cooker.
  • Pour in the vegetable broth, then add salt, pepper, and spices.
  • Drop in the bay leaf, give everything a good stir, and cover with the lid.

Step 3: Cook the Stew

  • Set the Crockpot to LOW for 6-8 hours or HIGH for 3-4 hours.
  • In the last 30 minutes, add frozen peas, kale, or spinach (if using).
  • Remove the bay leaf before serving.

Step 4: Serve & Enjoy

  • Ladle the stew into bowls and top with fresh herbs or a squeeze of lemon.
  • Serve with crusty bread, rice, or just eat it straight from the pot.

Notes

Nutritional Information (Per Serving)

  • Calories: ~280
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 10g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 50%
  • Vitamin C: 35%
  • Iron: 20%
  • Potassium: 25%
  • Folate: 30%

Pro Tips for the Best Veggie Stew

  • Use sweet potatoes instead of regular potatoes for a richer flavor.
  • Add a splash of balsamic vinegar at the end for depth.
  • For a thicker stew, mash some of the potatoes before serving.
  • Top with avocado or cashew cream for extra richness.
  • Leftovers freeze beautifully, so make extra for future lazy days.
This Crockpot Veggie Stew is low-effort, high-reward, and perfect for when you want a warm, comforting meal without the hassle.