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Easy Slow Cooker Fall Vegetable and White Bean Stew

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This hearty, plant-based stew is packed with tender butternut squash, carrots, celery, and creamy white beans in a rich, savory broth. It’s the perfect hands-off meal for busy fall weeknights, and even stew skeptics will be asking for seconds.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 cup water
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • Fresh parsley, chopped (optional, for serving)
  • Parmesan cheese, grated (optional, for serving)
  • Crusty bread or grilled cheese (optional, for serving)

Instructions

  1. Prep the vegetables: Peel and cube the butternut squash into 1-inch cubes. Peel and slice the carrots into half-inch rounds. Slice the celery. Dice the onion and mince the garlic.
  2. Combine everything in the slow cooker: Add the butternut squash, carrots, celery, onion, garlic, cannellini beans, diced tomatoes with juices, vegetable broth, water, rosemary, thyme, bay leaves, smoked paprika, black pepper, and salt. Stir to combine.
  3. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
  4. Check for doneness: The stew is ready when the butternut squash is fork-tender and the carrots are soft but still hold their shape. If too thin, remove lid and cook on high for 30 minutes to thicken.
  5. Remove bay leaves and adjust seasoning: Fish out the bay leaves. Taste and add more salt, pepper, or a squeeze of lemon juice if desired.
  6. Serve: Ladle into bowls and top with fresh parsley, Parmesan, and a drizzle of olive oil if desired. Serve with crusty bread.

Notes

For best flavor, cook on low. Toast dried herbs in a dry skillet for 30 seconds before adding for extra depth. Add a squeeze of lemon juice or splash of apple cider vinegar at the end to brighten flavors. Leftovers keep for up to 5 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: slow cooker stew, fall vegetable stew, white bean stew, vegan stew, butternut squash stew, easy slow cooker recipe, healthy stew

Find it online: https://evadinnerideas.com/easy-slow-cooker-fall-vegetable-and-white-bean-stew/