Vegetable Dill Stew, made in your slow cooker, is a robust, vegan dish you’ll want to eat again and again. With lots of mushrooms, potatoes, onions, fennel, and dill, it’s a hearty, satisfying recipe your family will want every week!
This slow cooker vegetable stew is one of the best due to the wide range of vegetables and the tangy dill flavor. It just needs a little side salad or a hunk of Gluten-Free, Dairy-Free White Bread for a perfect meal on those cool nights!
Why You’ll Love This Vegetable Dill Stew
- So many veggies - This vegetable dill stew isn’t skimping on the veggies! There are onions, garlic, peppers, fennel, carrots, celery, mushrooms, and potatoes. Each one adds layers of flavor and makes this stew so filling.
- Tangy herby flavor - Thanks to a little dried dill and apple cider vinegar, this stew has a slightly tangy, herby flavor that is lovely and different.
- Easy to make - To make this soup, gradually saute each vegetable, then add everything to the slow cooker. Let it all simmer for 6-8 hours, then come back for a bowl full of dinner. So simple!
Ingredients
- Olive oil - Start with olive oil to saute the veggies.
- Onion - Use a yellow or white onion for a bit of sweetness.
- Garlic - Freshly mince your garlic or use store-bought minced garlic.
- Red bell pepper - Remove the stem, veins, and seeds, then cut the pepper into small pieces.
- Fennel - Fennel adds a lovely aromatic layer that pairs well with the dill and thyme.
- Carrots - Cut your carrots into hearty rounds.
- Celery - Rinse and dice your celery into small pieces.
- Mushrooms - Choose regular button mushrooms or baby portabellas. Clean and quarter the mushrooms first.
- Red potatoes - Small red potatoes can hold up to much cooking without falling apart, so they’re ideal for this dill stew.
- Vegetable broth - Either store-bought or homemade stock is fine. You can also use chicken stock if you prefer.
- Chickpeas - Stick with canned chickpeas. You can also substitute cannellini or great northern beans.
- Herbs - Dried dill and thyme give this soup a bright, herby flavor that is refreshing.
- Apple cider vinegar - As the vinegar cooks down, it will add a mellow tanginess that is satisfying and fun to eat.
Variations
- Add chicken - For meat eaters, this soup is also wonderful with leftover roasted chicken and chicken stock.
- Change the beans - You don’t have to add beans, but they add a nice texture and flavor. You can also use your favorite white beans, like cannellini or butter beans.
- Make it spicy - Add up to 1 teaspoon of red pepper flakes or a dash or two of cayenne pepper for a little kick.
How to Make Vegetable Dill Stew
The original recipe is based on "Three Sisters Stew" from one of my favorite cookbooks, Moosewood Restaurant Low-Fat Favorites cookbook.
- Heat the oil in a skillet and sauté the vegetables until slightly browned. I did each vegetable (except the potatoes) one after the other in the skillet, then poured them into the slow cooker.
- Add the potatoes, chickpeas, broth, spices and vinegar. Stir to combine.
- Cook on low for 6-8 hours.
Expert Tips
- Use shortcuts - Since there are so many veggies, it might help to use a few shortcuts. Grab frozen onions or minced garlic when possible, and use your food processor’s slicer attachment to chop the carrots and celery quickly.
- Season as you go - Check the soup's flavor several times. If you can’t taste the salt, add more, stir, cook, and try again later.
- Be careful not to overcook - Whether cooking this soup in the slow cooker or on the stove, it’s tempting to forget about it. If you do, the vegetables may become overcooked and have an unappealing soggy texture.
Recipe FAQs
Dill weed has a bright, herby flavor that can either go well in a dish or stick out like a sore thumb. Depending on the ingredients in your soup, dill can be a great choice. It struggles against intense flavors like tomatoes, so use it in a broth-based soup. It also pairs well with acid, like lemon juice or vinegar. Either keep the soup vegetarian or use a more neutral-tasting meat like chicken.
Instead of slow-cooking this vegetable dill stew all day, you can easily make it in a soup pot on the stove. Follow the instructions like normal, but skip adding the sauteed vegetables to the slow cooker. Cover the pot with a lid and let it simmer for 30 minutes until the veggies are cooked. Be sure to stir occasionally to keep it from burning.
Depending on the flavors in your stew, you may want to serve a few different types of sides. Many stews taste great with a bowl of rice to sop up those juices. Another great option is to serve bread, either French bread, crusty French rolls, cornbread, flat breads, or even tortilla chips. They’re also great with simple sandwiches, like grilled cheese or quesadillas.
Related Recipes
- Slow Cooker Red Pasta Sauce
- Slow Cooker Chickpea and Lentil Soup
- French Vegetable Stew
- Roasted Ratatouille with Corn
- Indian Ratatouille
- Mediterranean Chickpea Stew
Vegetable Dill Stew Recipe
Ingredients
- 4 tablespoons olive oil
- 2 medium onions cut in chunks
- 3 cloves garlic minced
- 1 red bell pepper cut in chunks
- 1 fennel bulb cut in slices
- 3 carrots peeled and cut in rounds
- 3 stalks celery diced
- 1 pound button mushrooms cleaned and quartered
- 8-10 small red potatoes quartered
- 2 cups vegetable broth
- 1 can chickpeas rinsed
- 1 tablespoon dried dill weed fronds
- 1 teaspoon dried thyme
- 2 tablespoons cider vinegar
Instructions
- Heat the oil in a skillet and sauté the vegetables until slightly browned. I did each vegetable (except the potatoes) one after the other in the skillet, then poured them into the slow cooker.
- Add the potatoes, chickpeas, spices and vinegar. Stir to combine.
- Cook on low for 6-8 hours.
Nutrition
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