Recipe: Slow Cooker Vegetable Stew

Slow Cooker Vegetable Stew

This hearty vegetable stew is an easy to prepare and is packed with wonderfully comforting flavors.  Make it yours by substituting in your family’s favorites.

Ingredients

• 1 large white onion, chopped
• 1 lb. butternut squash, peeled, seeded and chopped
• 1 lb. carrots, peeled and chopped
• 1 lb. parsnips, peeled and chopped
• 1 lb. sweet potatoes, peeled and chopped
• 1 lb. Yukon Gold potatoes, peeled and chopped
• 2 celery ribs, stems removed and chopped
• 6 cloves garlic, peeled and thinly sliced
• 3 cups chicken or vegetable broth
• 1 bay leaf
• 1 Tbsp. fresh sage leaves, finely chopped
• 1 tsp. black pepper
• 1/2 tsp. salt
• 2 cups chopped fresh kale

Instructions

1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
2. Serve immediately maybe with a sprinkle of your favorite cheese on top.