Slow-Cooker Recipe: Vegetable Stew

Slow-Cooker Recipe: Vegetable Stew
Photo by Susie Cushner


  • 1 large onion, diced (about 1 cup)
  • 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
  • 1 cup vegetable or chicken broth
  • 1 14-ounce can diced tomatoes
  • 1 16-ounce can chickpeas, drained
  • 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
  • ¼ teaspoon crushed red pepper flakes
  • + 4 more ingredients
    • 1 zucchini, cut into 1/2-inch slices
    • ½ teaspoon ground cumin
    • 1 teaspoon kosher salt
    • 2 garlic cloves, minced

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.

View full recipe at My Recipes


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