20 Easy Vegetable Stew Ideas You’ll love

1. In 3 1/2- to 4-quart slow cooker, layer carrots, garlic, chicken, fennel and beans. Sprinkle with salt and pepper. Pour broth and water over top. Stir to combine.
2. Cover; cook on Low heat setting 6 to 8 hours. About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Increase heat setting to High.
3. Cover; cook 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.

Recipe Notes

• Use one cup of sliced celery in place of the fennel.
• To trim prep time, use washed baby spinach leaves. Select the small quantity needed for this stew from the grocery store salad bar.

Recipe Source

19. Simple Mediterranean Vegetable Stew

Picture taken from onearabvegan.com

Ingredients

• 1 teaspoon olive oil
• 4 small zucchini (about 1 1/4 pounds), ends trimmed, diced into 1/4 inch cubes
• 1 small eggplant (about 1 pound), ends trimmed, diced into 1/4 inch cubes
• 1 cup grape tomatoes, halved
• Pinch black pepper
• 2 teaspoons balsamic vinegar

Instructions

1. Place the oil in a nonstick sauté pan, and warm over medium heat. Add the zucchini and eggplant, and cook for 3 minutes, stirring often.
2. Add the tomatoes and the black pepper, then cook 2 minutes.
3. Add the vinegar, stir to combine, and remove from heat.
4. Serve warm.

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