Chock-full of vegetables, including carrots, butternut squash, and mushrooms, this is a filling and nutritious stew that is the perfect comfort food for vegetarians and meat-eaters alike.
Ingreadient
- 3 medium cloves garlic, coarsely chopped
- 1 small onion, finely chopped
- 1 (8-ounce) package sliced mushrooms
- 2 medium ribs celery, thinly sliced
- 2 medium carrots, sliced 1/4-inch thick
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 small leeks, white parts only, thinly sliced
- 1/2 pound baby white potatoes
- 1 (15-ounce) can low-sodium white beans, rinsed and drained
- 1 1/2 to 2 cups vegetable broth
- 1 (15-ounce) can fire-roasted crushed tomatoes
- 1 bay leaf
- 2 teaspoons fine salt
- 1/2 teaspoon freshly ground black pepper
- Crusty bread, for serving, optional
Direction
- Gather the ingredients.
- In this order, layer the garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to 5-quart slow cooker.
- Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.
- Cook on low for 5 to 7 hours until the vegetables are tender.
- Serve with crusty bread and enjoy.
