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 Course, Soup
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Zucchini diced
  • 2 cups Bell Peppers 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, undrained
Seasonings
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Black Pepper to taste

Method
 

Preparation
  1. Chop all vegetables and place them in the crockpot.
  2. Add the vegetable broth and diced tomatoes to the crockpot.
  3. Sprinkle the Italian seasoning, garlic powder, salt, and pepper over the top.
  4. Stir to combine all ingredients.
Cooking
  1. Cover and cook on low for 4 hours or until vegetables are tender.
  2. Taste and adjust seasoning if necessary before serving.

Nutrition

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

Notes

Serve with crusty bread or over rice for a complete meal.

Tried this recipe?

Let us know how it was!