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As the leaves change color and the air turns crisp, autumn ushers in a bounty of seasonal vegetables that inspire hearty, comforting meals. One such dish that embodies the essence of the season is the Autumn Harvest Veggie Stew. This wholesome recipe not only warms the body but also nourishes the soul, making it a perfect choice for chilly days when you seek comfort in a bowl.

Crockpot Fall Veggie Stew

Warm up this autumn with a cozy bowl of Autumn Harvest Veggie Stew, the perfect comfort food for chilly days. This hearty dish celebrates seasonal produce like sweet potatoes, carrots, and Brussels sprouts, packed with vitamins and nutrients. Easy to make in a crockpot, it allows the ingredients to meld beautifully for rich flavors. Perfect for sharing with loved ones, this nourishing stew not only delights the taste buds but also supports a healthy, plant-based lifestyle. Enjoy a taste of fall!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

2 large carrots, sliced

1 cup butternut squash, peeled and cubed

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

1 cup Brussels sprouts, halved

1 large onion, chopped

4 cloves garlic, minced

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, with juices

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp paprika

Salt and pepper to taste

2 tbsp olive oil

1 cup kale, shredded (optional)

Fresh parsley, for garnish

Instructions
 

Prep the Veggies: Begin by washing and peeling all your vegetables. Dice the sweet potatoes, slice the carrots, and cube the butternut squash. Trim and cut the green beans, and halve the Brussels sprouts. Chop the onion and mince the garlic.

    Sauté for Flavor: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, and sauté for about 5 minutes or until the onions are translucent and fragrant.

      Combine Ingredients: In the crockpot, combine the sweet potatoes, carrots, butternut squash, green beans, Brussels sprouts, and sautéed onion and garlic mixture. Pour in the vegetable broth and diced tomatoes.

        Season It Up: Sprinkle in the dried thyme, dried rosemary, paprika, salt, and pepper. Stir everything together to ensure the flavors blend.

          Cook: Set the crockpot to low and let it cook for 6-8 hours, or for a quicker option, use high for 3-4 hours until all the vegetables are tender.

            Add Kale (Optional): If using kale, stir it in during the last 30 minutes of cooking to allow it to wilt without becoming overly soggy.

              Serve: Once cooked, taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with fresh parsley. Enjoy the heartwarming flavors of fall!

                Prep Time: 15 mins | Total Time: 8 hours | Servings: 6