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Slow Cooker Kidney Bean and Vegetable Stew

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  Onion 1 Medium, diced
  Carrot 3 Medium, thinly sliced
  Potato 2 Medium, diced
  Garlic clove 3 Medium, minced
  White bean 1 Can (10 oz), drained, rinsed (19oz can)
  Red kidney bean 1 Can (10 oz), drained, rinsed (19oz can)
  Thyme 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cracked black pepper 1⁄4 Teaspoon
  Chicken broth/Vegetable broth 3 Cup (48 tbs)
  Baby spinach 2 Cup (32 tbs) (or larger spinach leaves torn into pieces)
  Cheddar cheese 1⁄2 Cup (8 tbs), grated (or as required)
  Sour cream 1⁄2 Cup (8 tbs) (or as required)
  Fresh flat leaf parsley 3 Tablespoon, chopped

1) In a slow cooker, combine the onion, carrots, potatoes, garlic, beans, thyme, salt and pepper.
2) Add the broth and push the vegetables and beans under the liquid.
3) Cover and cook on low for 10 to 12 hours, or until the vegetables are tender.
4) Stir in the spinach, cover and cook on low for about 10 minutes, until lightly wilted.

5) Sprinkle each serving with cheese, sour cream and parsely and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
600 Minutes
Ready In: 
610 Minutes
Many of you don't feel like cooking after a hectic and tiring day. However, this slow cooking recipe of bean and vegetable stew is going to keep you relaxed. Cut up the vegetables and put them inside the slow cooker in the morning, before going to work, and when you come home, the meal is ready for you.

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 772 Calories from Fat 85

% Daily Value*

Total Fat 10 g15%

Saturated Fat 5.1 g25.7%

Trans Fat 0 g

Cholesterol 22.7 mg7.6%

Sodium 618.1 mg25.8%

Total Carbohydrates 129 g43%

Dietary Fiber 30.7 g122.8%

Sugars 8.6 g

Protein 48 g95.2%

Vitamin A 134.1% Vitamin C 58.2%

Calcium 45.1% Iron 94.8%

*Based on a 2000 Calorie diet

Slow Cooker Kidney Bean And Vegetable Stew Recipe Video