Hearty Crockpot Fall Veggie Stew

As the leaves turn vibrant shades of orange and gold, and the air becomes crisp with the promise of chilly evenings, the concept of seasonal cooking takes on a renewed significance. Seasonal cooking not only allows us to embrace the flavors unique to each time of year but also promotes sustainability and supports local agriculture. The fall harvest brings an abundance of fresh vegetables that are perfect for hearty, comforting dishes. One such dish that encapsulates the essence of autumn is the Harvest Delight Crockpot Fall Veggie Stew.

Cozy up this fall with a bowl of Harvest Delight Crockpot Fall Veggie Stew. This comforting dish showcases seasonal vegetables like carrots, parsnips, and butternut squash, celebrating the flavors of autumn while supporting local agriculture. The slow-cooking method enhances the rich flavors, creating a nourishing meal perfect for chilly evenings. Packed with vitamins and minerals, this stew not only satisfies hunger but also contributes to overall wellness. Embrace the art of seasonal cooking and enjoy the warmth of this delightful stew all season long.

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Ingredients

3 medium-sized carrots, peeled and diced

2 parsnips, peeled and diced

1 medium butternut squash, peeled, seeded, and cubed

2 medium potatoes, peeled and cubed

1 cup Brussels sprouts, halved

1 cup green beans, trimmed and cut into 1-inch pieces

1 large onion, chopped

4 cloves garlic, minced

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

1½ teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon balsamic vinegar

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions

Prep the veggies: Start by peeling and dicing the carrots, parsnips, butternut squash, potatoes, and chopping the onion. Mince the garlic and prepare the Brussels sprouts and green beans as indicated.

Layer the ingredients: In your crockpot, begin layering. Start with the chopped onions and garlic at the bottom. Next, add the carrots, parsnips, butternut squash, and potatoes. Follow with the Brussels sprouts and green beans.

Add the liquids: Pour in the vegetable broth and the undrained diced tomatoes, ensuring even distribution of the vegetables.

Season the stew: Sprinkle the dried thyme, rosemary, balsamic vinegar, salt, and pepper over the mixture. Stir everything gently to combine.

Cook it: Cover the crockpot with the lid and cook on low for 6-8 hours or on high for 3-4 hours until all vegetables are tender and flavors melded beautifully.

Finishing touch: Once cooked, taste and adjust seasoning if necessary. Just before serving, sprinkle fresh parsley over the stew for a burst of color and flavor.

Serve it up: Ladle the hearty veggie stew into bowls and enjoy it warm with crusty bread or crackers.

Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6