Go Back
–+ servings

Summer Vegetable Crockpot Stew

A refreshing and hearty summer vegetable stew made effortlessly in a crockpot, perfect for warm days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: main dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups zucchini diced
  • 1 cup bell pepper chopped
  • 1 cup carrots sliced
  • 1 cup corn fresh or frozen
  • 1 cup green beans trimmed and cut
Liquids
  • 4 cups vegetable broth
  • 1 can diced tomatoes 14.5 oz
Seasonings
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Preparation
  1. Chop all vegetables and set aside.
Cooking
  1. Add all chopped vegetables to the crockpot.
  2. Pour in the vegetable broth and diced tomatoes.
  3. Sprinkle in the Italian seasoning, garlic powder, onion powder, salt, and black pepper.
  4. Stir to combine all ingredients.
  5. Cover and cook on low for 4 hours or high for 2 hours.
Serving
  1. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 1gSodium: 500mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 5000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This stew is versatile; feel free to add any other seasonal vegetables you have on hand.

Tried this recipe?

Let us know how it was!