Description
This easy and delicious crockpot summer vegetable stew is perfect for warm weather. Packed with seasonal vegetables, it’s a hearty vegetarian meal that cooks slowly in the crockpot, allowing all the flavors to meld together.
Ingredients
Scale
- 2 cups diced zucchini
- 2 cups diced summer squash
- 1 cup diced bell peppers (any color)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup corn (fresh, frozen, or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare your vegetables by dicing the zucchini, summer squash, bell peppers, and tomatoes.
- In the crockpot, combine the zucchini, summer squash, bell peppers, tomatoes, corn, black beans, vegetable broth, garlic, cumin, smoked paprika, salt, and pepper.
- Stir well to combine all ingredients.
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once the vegetables are tender, taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Feel free to substitute any of the vegetables with your favorites or whatever you have on hand.
- This stew is great served with crusty bread or over rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6
- Sodium: 400
- Fat: 2
- Carbohydrates: 35
- Fiber: 10
- Protein: 9
Keywords: crockpot summer meals vegetarian, summer vegetable stew, easy vegetarian crockpot recipes, healthy summer meals