Description
A refreshing and healthy vegetable stew made in the crockpot, perfect for summer gatherings.
Ingredients
Scale
- 4 cups chopped seasonal vegetables (zucchini, bell peppers, carrots, corn)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare your vegetables by washing and chopping them into bite-sized pieces.
- In a large crockpot, add the chopped vegetables, diced tomatoes, vegetable broth, Italian herbs, garlic powder, onion powder, olive oil, salt, and pepper.
- Stir well to combine all the ingredients.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Once cooked, taste and adjust seasoning if necessary.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Feel free to use whatever vegetables are in season or your favorites.
- This stew is great served with crusty bread or over rice.
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 5
- Carbohydrates: 25
- Fiber: 7
- Protein: 3
Keywords: crockpot recipes for summer, vegetable stew, healthy summer recipes, easy crockpot meals