Slow Cooker Vegetable Dill Stew

Recipe Idea: Vegetable Dill Stew

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Hi. It’s Lois at Recipe Idea Shop, telling you about a delicious slow cooker Vegetable Dill Stew. Awhile ago, I decided to make dinner in my slow cooker to avoid being rushed at suppertime. I find a good slow cooker to be an essential appliance in the kitchen, don’t you?

I looked for a slow cooker vegetarian recipe and I couldn’t find one that, on the surface, enthused me. I did, however, find an interesting recipe in the Moosewood Restaurant Low-Fat Favorites cookbook. When in doubt, check Moosewood!

The recipe I found was called “Three Sisters Stew.” I didn’t have all of the ingredients, and I was worried if I used butternut squash in the slow cooker, it would get too mushy. So this is the recipe I came up with. The combination of spices (which I took from the Moosewood cookbook) was very interesting and I liked it quite a bit.

A bowl of Vegetable Dill Stew

It was colorful, too. I have made it several times, taken it to potlucks and shared it to rave reviews. It’s a keeper. Give it a try and comment below how you like it.

Read on for recipe and nutrition…

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Vegetable Dill Stew

Slow Cooker Vegan Meal

Prep Time 30 minutes

Cook Time 6 hours

Total Time 6 hours 30 minutes

Servings 4

Author Lois Carter Crawford Inspired by Moosewood Restaurant Recipe

Ingredients

• 4 tablespoons olive oil
• 2 medium onions cut in chunks
• 3 garlic cloves minced
• 1 red pepper cut in chunks
• 1 fennel bulb cut in slices
• 3 carrots peeled and cut in rounds
• 3 stalks of celery diced
• 1 pound of button mushrooms cleaned and quartered
• 8-10 small red potatoes quartered
• 2 cups of vegetable broth
• 1 can chickpeas rinsed
• 1 tablespoon dried dill weed fronds
• 1 teaspoon dried thyme
• 2 tablespoons cider vinegar
• pepper and salt to taste I didn't add either

Instructions

1. 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.
2. Add the potatoes, chickpeas, spices and vinegar. Stir to combine.
3. Cook on low for 6-8 hours.

Vegetable Dill Stew Nutrition Label. Each serving is about 2 cups.