Recipe for Vegetarian Stew
An easy, healthy slow cooker vegetarian stew made from bell pepper, zucchini, chickpeas and fire roasted tomatoes. I like serving this stew with croutons or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup and Stew
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 red onion, finely chopped
- 4 garlic cloves, thinly sliced or finely chopped
- 2 red, yellow or orange bell peppers, seeded and sliced into strips
- 1 small zucchini, sliced about 1/2-inch thick (2 cups)
- One 15-ounce can chickpeas with the liquid
- One 14.5 ounce can diced fire roasted tomatoes
- 1/2 cup water
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Combine all of the ingredients in a 6 to 8 quart slow cooker: red onion, garlic, bell pepper, zucchini, chickpeas and their liquid, fire roasted tomatoes, water, olive oil, balsamic vinegar, oregano and salt.
- Cook on low 4 to 6 hours
- Add salt to taste. Serve alone, or ladle over croutons or crusty, toasted bread
Notes
Thinly sliced vegetables (1/2-inch thick or less) will cook faster and have a softer texture after 4 to 6 hours in the slow cooker. If you prefer vegetables that aren't overly soft, then slice the bell pepper and zucchini wider than 1/2-inch thick. Keep in mind that this will make a chunkier stew that might require a fork to eat!
I only add 1/2 cup water to this stew because the vegetables release liquid while they cook and the liquid from the can of chickpeas adds to the broth. You'll end up with a brothy stew. If you want soup instead of stew, you'll need to add another cup or so of water, and adjust the salt after it cooks.
Find it online: https://www.kitchenskip.com/vegetarian-stew-slow-cooker/
