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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Slow Cooker Root Vegetable Stew Recipe

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This recipe for Slow Cooker Root Vegetable Stew is from The Lifelong Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large white onion or 2 leeks (white portion only), 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, chopped
6 cloves garlic, peeled and thinly sliced
3 Cups chicken or vegetable broth
1 bay leaf
1 T. fresh sage leaves, finely chopped
1 tsp. freshly cracked pepper
1/2 tsp. sea salt
2 Cups chopped fresh kale
Directions:
Directions:
Add first ingredients to a slow-cooker, and stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender. Remove bay leaf and carefully stir in kale. Let the stew continue cooking for 10 minutes or until the kale is wilted. Season with additional salt and pepper if necessary.

 

 

 

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