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As the leaves change color and the air turns crisp, our culinary focus shifts towards hearty, comforting dishes that celebrate the bounty of the autumn harvest. There's something inherently nostalgic and satisfying about preparing meals that highlight seasonal vegetables, and one of the best ways to achieve this is through the slow-cooked magic of a crockpot. The convenience of crockpot cooking allows home chefs to create flavorful, nourishing meals with minimal effort, making it an ideal choice for busy autumn days.

Crockpot Fall Veggie Stew

Embrace the flavors of fall with our Autumn Harvest Crockpot Veggie Stew, a delightful, hearty dish that celebrates seasonal produce. Packed with nutrient-rich vegetables like sweet potatoes, parsnips, and butternut squash, this easy-to-make stew not only warms the soul but also promotes good health. Perfect for busy days, prepare this comforting meal in your crockpot and enjoy it with family and friends. Discover the joys of autumn cooking today!
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Ingredients
  

3 medium carrots, sliced

2 medium parsnips, diced

1 medium sweet potato, cubed

1 cup butternut squash, cubed

1 bell pepper (any color), chopped

1 medium onion, diced

3 cloves garlic, minced

1 cup green beans, trimmed and cut into bite-sized pieces

4 cups vegetable broth

1 can (14 oz) diced tomatoes (with juice)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Veggies: Begin by washing and preparing all the vegetables. Make sure to slice, dice, and cube them as mentioned in the ingredients list.

    Sauté the Aromatics: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic and sauté for about 3-4 minutes, or until they become fragrant and translucent.

      Add Into Crockpot: Transfer the sautéed onion and garlic into the crockpot. Then, layer in the carrots, parsnips, sweet potato, butternut squash, bell pepper, and green beans.

        Combine Liquids and Seasonings: In a separate bowl, pour the vegetable broth and add the canned diced tomatoes (with their juice). Stir in the dried thyme, rosemary, smoked paprika, salt, and pepper.

          Mix Together: Pour the broth mixture over the veggies in the crockpot. Gently stir to combine everything evenly, ensuring the vegetables are well distributed and coated with the liquid.

            Cook: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 4 hours. Stir occasionally if desired.

              Final Touches: Once the stew is cooked, taste and adjust salt or pepper if needed. If you want a thicker stew, you can mash some of the sweet potato against the sides of the crockpot with a fork.

                Serve: Ladle the veggie stew into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side salad.

                  Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6 servings