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Veggie stew with potatoes, carrots, spinach and beans.
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Crockpot Vegetarian Irish Stew Recipe

Hearty, savory vegan stew with potatoes and beans.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American, Gluten Free
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: Crockpot Veggie Irish Stew, Irish Vegetable Stew, slow cooker vegetable stew, Vegetable Irish Stew
Servings: 4
Calories: 418kcal
Author: Kathy Owen

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion chopped
  • 1½ cups baby carrots halved lengthwise
  • 6-8 small potatoes white or red, halved and quartered
  • 2 cloves garlic minced
  • 1 15- ounce can black beans drained in a colander and rinsed
  • 2 cups vegetable stock
  • 1 bay leaf
  • ⅓ cup dry white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • salt and pepper to taste use sea salt for corn free
  • 1 cup spinach or other dark leafy greens chopped

Instructions

  • Heat the oil in a medium skillet over medium heat.
  • Add the onion and cook until transparent, about 5 minutes.
  • Transfer the onions to a 4-6 quart slow cooker.
  • Sauté the carrots, and garlic in the skillet (about 5 minutes) and transfer them to the crockpot.
  • Add all the other ingredients except the spinach to the crockpot.
  • Stir.
  • Cover and cook on high for 6 hours.
  • About 15 minutes before serving, add the spinach to the crockpot.

Nutrition

Calories: 418kcal | Carbohydrates: 80g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1512mg | Potassium: 2040mg | Fiber: 15g | Sugar: 9g | Vitamin A: 7611IU | Vitamin C: 37mg | Calcium: 112mg | Iron: 6mg