Slow Cooker Winter Vegetable Stew

Warm up your winter nights with this hearty Slow Cooker Winter Vegetable Stew, a comforting and nutrient-packed dish that’s as easy as it is delicious. Brimming with tender butternut squash, carrots, parsnips, potatoes, and a medley of vibrant seasonal vegetables, this stew is slow-cooked to perfection, letting the flavors meld beautifully with aromatic spices like thyme, rosemary, and cumin. Enhanced with a tomato-infused vegetable broth and finished with sweet pops of frozen peas, this vegan-friendly recipe is the ultimate cold-weather comfort food. With just 25 minutes of prep time and the magic of a slow cooker, you can enjoy a wholesome, fuss-free meal that’s perfect for busy weekdays or cozy weekend gatherings. Serve this hearty stew with crusty bread or a fresh side salad for a satisfying, soul-warming feast.

Nutriscore Rating: 82/100

Prep Time:25 mins

Cook Time:360 mins

Total Time:385 mins

Servings: 6

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 4 large carrots
• 3 medium parsnips
• 3 medium potatoes
• 3 stalks celery stalks
• 1 large onion
• 4 cloves garlic cloves
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 leaf bay leaf
• 2 tablespoons fresh parsley
• 1 cup frozen peas

Directions

Step 1

Peel and dice the butternut squash, carrots, parsnips, and potatoes into bite-sized cubes. Slice the celery and dice the onion. Mince the garlic cloves.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 3 minutes.

Step 3

Transfer the sautéed onion and garlic to the slow cooker. Add the butternut squash, carrots, parsnips, potatoes, celery, and bay leaf.

Step 4

In a small bowl, whisk together the vegetable broth, tomato paste, dried thyme, dried rosemary, ground cumin, salt, and black pepper. Pour the mixture over the vegetables in the slow cooker.

Step 5

Cover the slow cooker with the lid and set it to cook on low for 6 hours, or on high for 3-4 hours, until the vegetables are tender.

Step 6

Thirty minutes before the cooking time is up, add the frozen peas to the slow cooker. Stir gently to incorporate and allow the stew to finish cooking.

Step 7

Once cooked, remove the bay leaf and discard it. Taste the stew and adjust seasoning if necessary.

Step 8

Serve the stew hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(4101.0g)

Amount per serving	% Daily Value*
Calories	2430.7

Total Fat 54.1g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 9.9g
Cholesterol 6.6mg	0%
Sodium 6584.8mg	0%
Total Carbohydrate 451.9g	0%
Dietary Fiber 95.0g	0%
Total Sugars 99.8g
Protein 70.5g	0%

Vitamin D 0IU	0%
Calcium 1086.2mg	0%
Iron 28.6mg	0%
Potassium 11963.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.9%

Protein: 10.9%

Carbs: 70.2%