Healthy Crockpot Italian Vegetable Stew

Name: Healthy Crockpot Italian Vegetable Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 2 cups zucchini, chopped; 1 cup bell peppers, chopped; 1 cup carrots, sliced; 1 cup celery, chopped; 1 can (14 oz) diced tomatoes, with juice; 1 cup green beans, trimmed and cut; 2 teaspoons dried basil; 2 teaspoons dried oregano; Salt and pepper, to taste; 2 cloves garlic, minced; 4 cups vegetable broth

Highlighted under: Healthy & Light

I love making a hearty stew that I can prepare in the morning and enjoy later in the day. With this Healthy Crockpot Italian Vegetable Stew, I can throw in a variety of fresh vegetables along with aromatic herbs, letting the slow cooker do all the work. The incredible fragrances that fill my kitchen while it simmers are simply unbeatable! Plus, it's a nutritious yet satisfying meal that makes my whole family happy, and the best part is that it requires minimal effort from me!

Created by

Veronica Miles

Last updated on 2026-01-13T23:10:16.110Z

When I first stumbled upon the idea of a crockpot stew, I couldn’t believe how much flavor could be coaxed out of simple vegetables. After several attempts and adjustments in the ingredients, I found that including fresh herbs like basil and oregano really elevates the dish. While cooking, these herbs bring a luscious aroma that fills my home and reminds me of Italian summer nights.

Another key tip I learned is to use a mix of seasonal vegetables for the best flavor and texture. Zucchini, bell peppers, and carrots not only add color but also contribute a variety of tastes that meld beautifully during the long, slow cooking time. This is now a staple recipe for my family, and I hope it becomes one for yours too!

        Why You'll Love This Recipe
        Rich in flavor with fresh vegetables and herbs
Low in calories but high in satisfaction
Perfect for meal prepping and enjoying later

      

Choosing the Right Vegetables

When making this Healthy Crockpot Italian Vegetable Stew, selecting the freshest vegetables is essential for the best flavor and texture. I recommend using firm zucchini and vibrant bell peppers that are free of blemishes. The carrots should be bright orange and crisp, while the celery should snap easily when bent. Opt for green beans that are bright green and tender, ensuring they hadn't started to wilt. The freshness of the produce enhances the overall taste of the stew, giving it a lively character.

If you're looking to mix things up or accommodate dietary preferences, feel free to substitute other seasonal vegetables. Instead of zucchini, try butternut squash for a touch of sweetness. You can also add potatoes for heartiness or replace green beans with peas for a pop of sweetness and color. However, remember to adjust cooking times for any denser vegetables. For instance, potatoes may need a bit longer to ensure they are fully cooked and tender.

Timing and Temperature Tips

The cooking time for your stew can greatly affect its flavor. Cooking on low for six hours gives the ingredients ample time to mingle, allowing the herbs and spices to infuse the broth fully. If you're short on time, the high setting for three hours is a convenient alternative, but it may not achieve the same depth of flavor. If you prefer a thicker stew, consider partially blending or mashing some of the vegetables about an hour before serving, allowing them to release their natural starches.

In terms of texture, ensure your vegetables are cut to a uniform size to promote even cooking. You want them to be tender but not mushy. For the best results, keep the lid on the crockpot during cooking to maintain even heat and to prevent steam from escaping, which could lead to a thinner broth.

Ingredients

Ingredients:

Vegetables

2 cups zucchini, chopped
1 cup bell peppers, chopped
1 cup carrots, sliced
1 cup celery, chopped
1 can (14 oz) diced tomatoes, with juice
1 cup green beans, trimmed and cut

Herbs and Seasoning

2 teaspoons dried basil
2 teaspoons dried oregano
Salt and pepper, to taste
2 cloves garlic, minced

Liquid

4 cups vegetable broth

Feel free to substitute vegetables based on what you have on hand!

Instructions

Instructions:

Prepare the Vegetables

Chop all of the vegetables into bite-sized pieces. Make sure to have them all ready before adding them to the crockpot for a smooth cooking experience.

Combine Ingredients in Crockpot

Place all the chopped vegetables into the crockpot. Add the diced tomatoes along with their juice, the vegetable broth, minced garlic, and the dried herbs.

Season and Cook

Season the mixture with salt and pepper to taste. Cover the crockpot and set it to cook on low for 6 hours or on high for 3 hours.

Serve and Enjoy

Once cooked, give the stew a good stir, taste, and adjust seasoning if necessary. Serve hot, garnished with fresh basil if desired.

This stew goes wonderfully with crusty bread or over grains!

Pro Tips

For a more robust flavor, try adding a splash of balsamic vinegar or a tablespoon of tomato paste before cooking. This will deepen the taste profile and make it even more delicious.

Storage and Freezing Guidelines

This stew is fantastic for meal prep, as it stores well in the refrigerator for up to five days. Make sure to let it cool completely before transferring it to an airtight container. It can be reheated on the stovetop or in the microwave. My tip is to add a splash of vegetable broth to retain moisture during reheating, which will help prevent it from becoming overly thick or dry.

If you'd like to store it for a more extended period, consider freezing portions in airtight freezer bags or containers. You can freeze the stew for up to three months. Just remember to leave some space in the containers since the liquid will expand when frozen. To reheat from frozen, it’s best to thaw it overnight in the refrigerator and then gently warm it on the stovetop.

Serving Suggestions

To elevate your Healthy Crockpot Italian Vegetable Stew, serve it with a side of crusty whole-grain bread or over a bed of cooked quinoa or brown rice. This adds a hearty element to your meal and helps soak up the delicious broth. For a touch of brightness, garnish each serving with freshly chopped basil or a sprinkle of Parmesan cheese, if not adhering to a vegan diet.

You can also experiment with serving variations by turning this stew into a pasta dish. Cook some whole-grain or gluten-free pasta separately and stir it into the finished stew just before serving. This adds an additional layer of texture and makes the dish even more filling and satisfying, perfect for a family dinner.

Questions About Recipes

→ Can I use frozen vegetables?

Yes! Frozen vegetables work well in this recipe. Just add them directly to the crockpot without thawing.

→ How long can I store the leftovers?

You can store leftover stew in the refrigerator for up to 3 days in an airtight container.

→ Can this be made in an Instant Pot?

Absolutely! Use the 'soup' function and cook for about 35 minutes, then let the pressure release naturally.

→ Is this stew vegan?

Yes, this Healthy Crockpot Italian Vegetable Stew is completely vegan, packed with nutritious vegetables and herbs.