Description
A hearty and nutritious stew packed with winter vegetables and beans, perfect for cold days.
Ingredients
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 1 cup chopped celery
- 1 cup chopped onions
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) chickpeas, drained
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions, garlic, celery, carrots, and potatoes for 5 minutes.
- Transfer sautéed vegetables to the crockpot.
- Add diced tomatoes, kidney beans, chickpeas, vegetable broth, thyme, rosemary, salt, and pepper.
- Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot.
Notes
- You can substitute any beans you prefer.
- Add more broth if you prefer a thinner stew.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: American