Wholesome Autumn Vegetable Medley Stew Recipe
This cozy stew features a medley of autumn vegetables simmered in a flavorful vegetable broth, making it a perfect make-ahead meal. It's hearty, nutritious, and ideal for chilly days.
Servings 6
Calories 150kcal
Ingredients
- 4 cups vegetable broth
- 2 cups diced potatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup diced butternut squash
- 1 can diced tomatoes with juice
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup corn
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 leaf bay leaf
- to taste salt and pepper
- 2 tablespoons olive oil
- for garnish fresh parsley optional
Instructions
- Wash and chop all vegetables into uniform pieces.
- Heat olive oil in a skillet over medium heat and sauté diced onion and minced garlic until translucent.
- Transfer the sautéed mixture to a crockpot.
- Add diced potatoes, chopped carrots, celery, butternut squash, green beans, corn, and diced tomatoes to the crockpot.
- Pour in vegetable broth and mix well, adding thyme, basil, bay leaf, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Remove the bay leaf and adjust seasoning if needed.
- Serve in bowls, garnished with parsley if desired.
Notes
For added flavor, consider garnishing with fresh parsley or serving with crusty bread.