Close
As a dad who’s the primary cook in the household, I’m always searching forhealthy kid-friendly recipesmy young daughters will enjoy. Sure, I love to cook for my family, and it’s exciting when my girls get to try new ingredients, flavors and textures, but more than anything, I want them to actuallyeattheir dinner. So when I tested thisSlow-Cooker Vegetable Stewin theEatingWellTest Kitchen, I knew I found a winner.
Before I had kids, my slow cooker collected dust, hidden deep inside a cabinet with other unused gadgets and appliances. I’d bring it out only for special occasions—for example, when hosting a holiday party I’d keep hot drinks warm in the slow cooker (thisHot Cider with Apple Brandy & Spicesis one of my favorites). But now with a serious lack of extra time in the day, I’ve learned to truly appreciate my slow cooker. I now lean hard intoslow-cooker recipesand this veggie stew is my favorite.
This is one of those recipes that caught me off guard the first time it made its rounds through the test kitchen. Over the years, I’ve tested many, many slow-cooker recipes, and I can’t say any really caught my attention. I admit, for a long time I turned my nose up at slow-cooker recipes as they are often flat in the flavor and texture department. But there was something about the simplicity of this veggie-packed stew and its delightful, lively flavors that inspired me to make it over and over again for my family.
The ingredients in the stew are not just tasty, but many of them are also part of ananti-inflammatory diet, which may help fight chronic inflammation associated with many diseases. The olive oil,potatoes,tomatoes, garlicand cannellini beans all have anti-inflammatory properties, which I truly appreciate for my overall gut health and general well-being. I never had a doctor tell me to eat any specific diet for my nagging health issues, but for about the last decade I’ve adopted a mostly plant-based diet with lots of leafy green veggies, whole grains, olive oil and legumes. Eating these foods makes me feel lighter, less stiff and less achy. Plus I have more energy compared to when I eat more processed, higher fat foods.
So what makes this veggie stew so special compared to the countless other slow-cooker recipes out there? Of course, I love those chunky vegetables and the gentle oregano flavor, but the stew really shines from the finish of sautéed garlic. Just before serving, I heat some extra-virgin olive oil in a small skillet and add lots of minced garlic. I cook it until it’s golden brown and fragrant and stir the garlic and oil into the stew. This not only adds richness to the stew but tons of toasty garlic flavor.
I serve the stew with simple garlicky croutons that my daughtersloveusing to sop up the tomatoey broth. Sometimes I’ll stir in leftover homemade pesto or even drizzle it with some crushed Calabrian chiles in oil (drizzled into my bowl as I’m the only one who enjoys spice).
I can prep this recipe in the morning in about 10 to 15 minutes, set the slow cooker to low, and it’ll be ready for us to enjoy at dinner. This gives me more time to spend with my girls after school rather than focusing on making them dinner. And with time being the most precious resource as a parent, delicious and healthy make-ahead recipes like this stew are a godsend. And it doesn’t hurt to have a recipe I know the whole family will enjoy.
Originally appeared: EatingWell.com, September 2023
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
