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–+ servings

Summer Vegetable Crockpot Stew

A refreshing and hearty summer vegetable stew made effortlessly in a crockpot, perfect for warm days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Zucchini chopped
  • 1 cup Bell Peppers diced
  • 1 cup Carrots sliced
  • 1 cup Corn fresh or frozen
  • 1 cup Green Beans trimmed and cut
Liquids
  • 4 cups Vegetable Broth
  • 1 can Diced Tomatoes 14.5 oz
Seasonings
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Black Pepper to taste

Method
 

Preparation
  1. Chop all vegetables and place them in the crockpot.
  2. Add the vegetable broth and diced tomatoes to the crockpot.
  3. Sprinkle the oregano, garlic powder, salt, and pepper over the top.
  4. Stir everything together until well combined.
Cooking
  1. Cover the crockpot and cook on low for 4 hours.
  2. Stir occasionally and check for doneness.
  3. Once vegetables are tender, serve hot.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 2500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This stew can be served with crusty bread or over rice for a complete meal.

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