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Vegetable Stew aerial view in slow cooker.
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Slow Cooker Vegetable Stew (Easy, Healthy, Delicious!)

Vegetable Stew is healthy, hearty, and amazingly flavorful! This comforting recipe is effortless to make in the slow cooker and loaded with your favorite veggies, special flavor-boosting ingredients, and cozy pasta!
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 to 8 servings
Calories 226kcal
Author Samantha Skaggs

Equipment

Ingredients

  • 1 pound red or yellow potatoes scrubbed and cut into 1-inch chunks (for about 3 cups total)
  • 1 pound about 6 medium carrots peeled and sliced (for about 3 ½ cups total)
  • 2 ribs celery chopped
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 8 ounces white mushrooms cleaned & sliced
  • 8 ounces cremini or baby bella mushrooms cleaned & sliced
  • 4 cloves garlic minced
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes undrained
  • 5 cups low-sodium vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon fresh chopped rosemary OR ¼ teaspoon dried rosemary
  • 1 teaspoon salt plus additional to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 bay leaves
  • Freshly ground black pepper to taste
  • 3 tablespoons cornstarch + 3 tablespoons water
  • 1 cup (4 ounces) dry alphabet pasta or small elbow macaroni OR any other type of small pasta
  • 1 cup frozen peas thawed

Instructions

  • Combine potatoes, carrots, celery, corn, green beans, both kinds of mushrooms, garlic, and crushed tomatoes in a large slow cooker. Pour in vegetable broth, then add tomato paste, balsamic vinegar, Italian Seasoning, rosemary, salt, garlic powder, onion powder, bay leaves, and pepper; stir to combine. Cover and cook on LOW for 8 hours (or HIGH for 4 hours) or until all vegetables are tender.
  • In a small bowl, mix cornstarch and water until smooth, then slowly stir cornstarch slurry into the slow cooker, along with pasta and thawed peas. Cover and cook on HIGH for 15 to 30 minutes until pasta is al dente. Adjust seasonings with additional salt and pepper to taste, if desired.

Notes

  • It's easy to tweak this recipe to your family's tastes or to what you have available. Add a cup of chopped onion if you like. Use any type of potato that you wish…thin-skinned red or yellow potatoes are fine unpeeled, or russets work, too, if you don't mind peeling.
  • The mushrooms are also customizable…you can use all the same kind or mix them up. Frozen mushrooms will work if you don’t have fresh.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Since pasta can continue to absorb liquid even after it's cooked, you may need to add a splash of broth to the bowl when reheating leftovers.

Nutrition

Calories: 226kcal | Carbohydrates: 49g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 433mg | Potassium: 1025mg | Fiber: 8g | Sugar: 10g | Vitamin A: 9869IU | Vitamin C: 25mg | Calcium: 78mg | Iron: 3mg