Found this great looking recipe from thespruceeats.com.
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Slow Cooker Vegetable Stew:

Come home to a hearty and delicious slow cooker vegetable stew that is not only comforting but also low in fat and calories because it’s loaded with veggies. This easy recipe requires you to spend just a few minutes early in the day chopping the vegetables, and then the slow cooker does the rest. The potatoes in this recipe are small and left whole, but you can use other types and cut them smaller to an even size. Feel free to prep the ingredients the night before, with the exception of the potatoes if you need to cut them small, do those last.

Chock-full of vegetables, including carrots, butternut squash, and mushrooms, this is a filling and nutritious stew, a perfect comfort food for vegetarians and meat-eaters alike. White beans add some creaminess and a bit of plant-based protein. Serve with some crusty bread or whole-grain rolls. And like most stews, this is even better the next day.

Tips for Making Vegetable Stew Recipe

• Same-sized veggies – Be sure to cut the vegetables to sizes directed in the recipe so they’re all tender at the same time. To cut down on chopping time, you can buy pre-cut butternut squash. All the veggies can be cut in advance and stored, covered, in the fridge until ready to cook.
• Any bean works! – Almost any type of white bean will work well in this recipe, from navy beans to Great Northern beans to cannellini beans.
• No fire-roasted tomatoes, no problem – The fire-roasted tomatoes add a bit of a smoky taste but if you can’t find them (or don’t care for them), you can use plain crushed tomatoes instead.

What You’ll Need to Make This Slow Cooker Stew Recipe

“The vegetables are very tender and provide different textures throughout the stew. The vegetables absorb a lot of the flavor in the stew. The fire-roasted tomatoes give the stew a mild, smoky flavor. I enjoyed the combination of vegetables. A great way to get all my nutrients in at once” —Jasmine Smith

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• 3 medium cloves garlic, coarsely chopped

• 1 small onion, finely chopped

• 1 (8-ounce) package sliced mushrooms

• 2 medium ribs celery, thinly sliced

• 2 medium carrots, sliced 1/4-inch thick

• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes

• 2 small leeks, white parts only, thinly sliced

• 1/2 pound baby white potatoes

• 1 (15-ounce) can low-sodium white beans, rinsed and drained

• 1 1/2 to 2 cups vegetable broth

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1 bay leaf

• 2 teaspoons fine salt

• 1/2 teaspoon freshly ground black pepper

• Crusty bread, for serving, optional

1. Gather the ingredients.

2. In this order, layer 3 medium cloves garlic (coarsely chopped), 1 small onion (finely chopped), 1 (8-ounce) packaged sliced mushrooms, 2 medium ribs celery (thinly sliced), 2 medium carrots (sliced 1/4-inch thick), 1 small butternut squash (peeled, seeded, and cut into 1-inch cubes), 2 small leeks (white parts only, thinly sliced), and 1/2 pound baby white potatoes in a 4- to ​5-quart slow cooker.

3. Add 1 (15-ounce) can low-sodium white beans, 1 1/2 to 2 cups vegetable broth, 1 (15-ounce) can fire-roasted crushed tomatoes, 1 bay leaf, 2 teaspoons fine salt, and 1/2 teaspoon freshly ground black pepper.

4. Cook on low for 5 to 7 hours until the vegetables are tender.

5. Serve with crusty bread, if you’d like and enjoy!

How to Store and Freeze Vegetable Stew

• This slow cooker vegetable stew is even better the next day, and if refrigerated and covered, will keep for up to five days.
• You can also freeze this stew for up to three months. Defrost in the refrigerator and then reheat in a saucepan on the stove,

Feeling Adventurous? Try This:

• Deepen the flavor – Adding a little smoked paprika would deepen the smoky flavor.
• Try another bean – Swap the beans for any large canned variety, such as butter beans.
  
  
• Make it herby – Feel free to add some dried herbs at the beginning and/or fresh herbs before serving. Dried thyme, tarragon, and chopped fresh parsley would all work well.
• Change up the veggies or add more – Feel free to swap out or add other vegetables you may like, such as cauliflower, zucchini, peas, green beans, and bell peppers. You can even toss in some spinach close to when the stew is done.
• Add biscuits – Make this vegetable stew a special dish by adding some drop biscuits to the top. You can use a biscuit mix or a homemade recipe, and then simply drop spoonfuls on the stew during the last 20 minutes of cooking time.

Nutrition Facts (per serving)
163	Calories
1g	Fat
34g	Carbs
8g	Protein

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Nutrition Facts
Servings: 6
Amount per serving
Calories	163
% Daily Value*
1g	1%
Saturated Fat 0g	1%
0mg	0%
1112mg	48%
34g	12%
Dietary Fiber 8g	29%
Total Sugars 6g
8g
Vitamin C 23mg	116%
Calcium 115mg	9%
Iron 4mg	22%
Potassium 958mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Jeannie notes.. Above is curated for evaluation and recommendation from thespruceeats.com

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Slow Cooker Vegetable Stew

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