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Crockpot Vegetable Stew with Spicy Blends

This crockpot vegetable stew is a cozy, slow-cooked dish that transforms seasonal vegetables into a layered, flavor-packed meal. Using a mix of root vegetables, leafy greens, and aromatic spices, it develops a hearty, thick consistency with a rich, smoky aroma. It’s a versatile canvas for experimenting with bold spice combinations and fresh produce, resulting in a comforting yet personalized dish.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large yellow onions diced
  • 3 stalks celery chopped
  • 3 large carrots sliced thick
  • 1 can diced tomatoes with juices
  • 4 cups vegetable broth low-sodium preferred
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup leafy greens spinach or kale, chopped

Equipment

  • Slow Cooker
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon
  • Measuring cups

Method
 

  1. Peel and dice the onions, then chop the celery into small pieces. Slice the carrots into thick rounds for texture. Prepare all your vegetables and set aside.
  2. Heat a small amount of oil in a skillet over medium heat. Sauté the diced onions and chopped celery until they become translucent and fragrant, about 5 minutes. The smell should be sweet and slightly smoky, signaling they’re ready.
  3. Transfer the sautéed vegetables to the slow cooker. Add the sliced carrots, canned diced tomatoes with their juices, and pour in the vegetable broth. Stir gently to combine.
  4. Sprinkle in the dried thyme and smoked paprika, then add the bay leaf. Stir briefly so the spices coat all the ingredients evenly.
  5. Set the slow cooker to low and cook for 6 to 8 hours. During this time, the vegetables will soften, and the flavors will meld, filling your kitchen with a savory, smoky aroma.
  6. About 10 minutes before the cooking time ends, stir in the chopped leafy greens. Cover and let them wilt into the stew for a vibrant, fresh contrast.
  7. Remove the bay leaf, then taste the stew and adjust seasoning with salt and pepper. If it’s too thick, stir in a splash more broth to loosen it slightly.
  8. Once the vegetables are tender and the broth has thickened slightly, turn off the slow cooker. Let the stew sit for a few minutes to settle the flavors.
  9. Scoop the hearty, smoky vegetable stew into bowls. Garnish with fresh herbs if desired, and enjoy the rich, layered flavors with a warm crusty bread on the side.

Notes

Feel free to experiment with different spice blends like turmeric or cayenne for heat. Using fresh, firm vegetables ensures the stew maintains good texture after slow cooking. Adding greens towards the end preserves their color and flavor.