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4.43 from 7 votes

Slow Cooker Root Vegetable Stew

This hearty vegetable (and vegan) stew is a breeze to prepare, and is packed with wonderfully comforting flavors.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Soup
Cuisine: American
Keyword: make ahead, slow cooker, vegetarian
Servings: 4 -6 servings

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 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. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
  • optional: fried sage leaves for garnish (see note below)

Instructions

  • 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.
  • Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.

Notes

To make the fried sage leaves, heat 1/4 cup of vegetable or canola oil in a small skillet over medium-high heat until a drop of water sizzles on the surface.  Add your sage leaves and let them cook for about 10 seconds, then remove with a slotted spoon and place on paper towels to drain.  Sprinkle with a pinch of salt if desired.