Running on Real Food · by Deryn Macey
Slow Cooker Vegetable Stew
NUTRITION · PER SERVING250M COOK
CAL 17%·PRO 15%
CARBS 77G91% OF CAL
20G FIBER2G ADDED30G INTRINSIC24G OTHER32G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty slow-cooker vegetable stew made with root vegetables, tomatoes, and herbs that improve with time. It's customizable, meal-prep friendly, and freezes well.
mainamericansoup⏲️ slow cookerdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 28 oz can diced tomatoes (with their juices)
- 2 rutabagas (peeled and cubed (approx. 4 cups))
- 1/2 a butternut squash (peeled and cubed (approx. 4 cups))
- 3 carrots (peeled and chopped (approx. 2 cups))
- 3 parsnips (peeled and chopped (approx. 2 cups))
- 1 large or 2 small white onions (diced (approx. 2 cups))
- 4 cloves garlic (minced)
- 1 cup vegetable stock
- 1 tsp ground thyme
- 2 bay leaves
- 2 tbsp cornstarch or flour mixed with 2 tbsp of water
- 1 tbsp pure maple syrup
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 250M
CAL 17%·PRO 15%
CARBS 77G91% OF CAL
20G FIBER2G ADDED30G INTRINSIC24G OTHER32G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 526mg
- Total sugar
- 32g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2208mg
- Calcium
- 278mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.