Best Vegetables for Slow Cooker Soups, Stews & Casseroles

This Best Vegetables for Slow Cooker Soups, Stews & Casseroles features a hearty mix of carrots, potatoes, and celery in a savory broth. Perfect for a comforting meal, it’s a simple recipe that blends rich, earthy flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This vegetable dish is a nutritious, hearty dinner option that transforms a hearty mix of carrots, potatoes, and celery in a savory broth into a flavorful delight, perfect for a satisfying meal. Easy to prepare with slow cooking, it’s packed with vitamins, fiber, and taste. Versatile—serve as soup or stew—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Chop Evenly: Ensures uniform cooking.
• Use Fresh Veggies: Adds better flavor and texture.
• Cook on Low: Enhances deep, rich flavors.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Tenderness: Veggies should be fork-tender.
• Avoid Overfilling: Leaves room for juices to blend.
• Serve Warm: Maximizes the earthy appeal.
• Thicken if Desired: Mash some veggies if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak herbs to preference.

Yield: 8 servings

Best Vegetables for Slow Cooker Soups, Stews & Casseroles

Print

Hearty veggie soup, rich slow cooker comfort meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 bay leaf
• 1 large onion
• 1 tsp salt
• 1 tsp thyme
• 2 large potatoes
• 2 tbsp chopped parsley
• 3 cloves garlic, minced
• 3 large carrots
• 3 stalks celery
• 4 cups low-sodium vegetable broth

Instructions

1. Prep the Veggies: Peel and chop carrots, potatoes, and celery into even chunks.
2. Chop the Aromatics: Chop onion and mince garlic.
3. Combine Ingredients: Place all chopped vegetables in the slow cooker. Add onion and garlic.
4. Pour Broth: Pour vegetable broth over the veggies in the slow cooker.
5. Season the Dish: Stir in thyme, bay leaf, and salt.
6. Set the Slow Cooker: Cover and cook on low for 6-8 hours until veggies are fork-tender.
7. Check Tenderness: Ensure the vegetables are soft and flavors are blended.
8. Taste and Adjust: Remove bay leaf and add more salt if desired.
9. Rest the Dish: Let the mixture sit for 10 minutes with the lid off to thicken slightly.
10. Serve and Enjoy: Sprinkle with chopped parsley and serve warm, savoring this rich, comforting delight!

Notes

• Chop veggies evenly for uniform cooking; use fresh veggies for taste.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 95Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 397mgCarbohydrates 22gFiber 3gSugar 3gProtein 3g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Carrots (3 large): Peeled and chopped, for sweetness.
• Potatoes (2 large): Peeled and cubed, for heartiness.
• Celery (3 stalks): Chopped, for crunch.
• Vegetable Broth (4 cups): Low-sodium, for base.
• Onion (1 large): Chopped, for aroma.
• Garlic (3 cloves): Minced, for depth.
• Thyme (1 tsp): Dried, for herbal notes.
• Bay Leaf (1): For subtle flavor.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Veggie Swap: Replace celery with parsnips.
• Potato Swap: Use sweet potatoes or turnips.
• Broth Swap: Use chicken broth or water.
• Onion Swap: Use leeks for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Herb Swap: Add rosemary or omit.
• Low-Sodium: Reduce or skip salt based on broth.
• Garnish Swap: Use green onions or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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