Gluten-Free Winter Vegetable Stew Recipe
Loaded with butternut squash, carrots, and beans, this winter stew is full of flavor and is healthy, too! Leftovers freeze well.
Gluten-Free Winter Vegetable Stew
Servings: 6 servings
Calories: 148kcal
Ingredients
- 2 medium onions peeled and diced
- 1 cup sliced carrot
- 3 cups cubed butternut squash
- 1 (15-ounce) can white cannellini beans, drained and rinsed
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 6 cups gluten-free vegetable broth
Instructions
- Use a 6-quart slow cooker. Place all the vegetables and the beans into the slow cooker. Stir in the vinegar, salt, pepper, and broth.
- Cover and cook on low for 8-10 hours, or on high for about 6 hours. Use a handheld immersion blender and pulse a few times to smash up the squash and beans to naturally thicken the broth. Season to taste with additional salt, pepper, and vinegar, if necessary, at the table.
Nutrition
Nutrition Facts
Gluten-Free Winter Vegetable Stew
Amount Per Serving
Calories 148
% Daily Value*
Sodium 1350mg56%
Potassium 689mg20%
Carbohydrates 31g10%
Fiber 6g24%
Sugar 6g7%
Protein 6g12%
Vitamin A 11505IU230%
Vitamin C 18.6mg23%
Calcium 101mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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