Slow Cooker Comfort Stew from barre3

MEAL TYPE: Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 10 SERVINGS

Slow-Cooker Comfort Stew

This soup from blogger McKel Hill from Nutrition Stripped is satisfying, and it’s the perfect recipe for a lazy weekend. All you have to do is throw vegetables and other goodies in a crock pot with some broth. Then set the timer and forget about it for the rest of your day. As an added bonus, you can add subtle variations to this soup to meet your needs; for example, if you want to add shredded organic chicken or top it with a Greek yogurt dollop for a protein boost, feel free. For you vegan readers out there, this soup is hearty enough to be a complete meal, although we love topping it with hemp seeds or creamy avocado. Get creative and make it your own!

INGREDIENTS

3 cups dried beans (choose a mix of 4-5 different types)

1 cup dry brown lentils

2, 15 ounce cans of organic diced tomatoes

2 cloves garlic, minced

2 large zucchini, diced

2 large carrots, diced

1 medium red onion, diced

2 tablespoons olive oil

1 tablespoon dried thyme

1 tablespoon dried parsley

1 tablespoon ground cumin

1/2 tablespoon smoked paprika

2 teaspoons ground turmeric

2 bay leaves

freshly ground black pepper to taste

2 teaspoons sea salt

PRINT | EMAIL

INSTRUCTIONS

Using a large crockpot or slow cooker, simply pour all ingredients into the pot and stir to combine.

*We like to add a mix of dried lentil, garbanzo, kidney, and black beans. Be sure to soak your beans for at least 12 hours before adding them to the pot.
Cook on medium-high for 4 hours, reduce heat to medium low and continue to cook until all the beans and vegetables are tender. The liquid will evaporate as it cooks; adjust liquid by adding water as the cooking process goes along. Taste test and adjust seasonings to taste.
Serve in a bowl with fresh herbs like parsley or thyme on top and an additional drizzle of olive oil. (You can serve on a bed of quinoa, millet, or wild rice for a heartier version.) Keep in the refrigerator for leftovers up to a week.

6 people have left a comment. Join the conversation!

LaVonda SAID:

01/10/2019 |Reply

Thank You for offering Vegan recipes!
fast food around me SAID:

02/28/2018 |Reply

It’s amazing to pay a quick visit this web site and reading the views of
all mates concerning this piece of writing, while I am also keen of getting knowledge.
roku.com/link SAID:

08/28/2017 |Reply

Simply wish to say your article is as astonishing. The clarity in your post is just nice and i can assume you’re an expert on this subject.
Well with your permission allow me to grab your RSS feed to keep updated
with forthcoming post. Thanks a million and please carry on the gratifying work.
Rachel Benway SAID:

11/07/2016 |Reply

The recipe doesn’t mention how much liquid to add a the beginning of the cooking process. I made a half recipe and added 4 cups of veggie broth to the slow-cooker with the rest of the ingredient. After the 4 hours of cooking on high, I added an additional 1 cup of veggie broth and let it warm through. It was delicious and very satisfying.
jenn SAID:

09/21/2016 |Reply

I made this soup this weekend, my version had no liquid at all, what happened?

Sarah Olson REPLIED:

05/15/2017 |Reply

Hi Jenn,

The liquid will evaporate as it cooks; adjust liquid by adding water as the cooking process goes along!

We'd love to hear from you! Cancel reply

NEXT IN SOUP

NEXT IN Soups