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Gluten Free Winter Vegetable Stew Recipe
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4.17 from 12 votes

Gluten-Free Winter Vegetable Stew

Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 148kcal
Author: Stephanie O'Dea

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

Calories: 148kcal | Carbohydrates: 31g | Protein: 6g | Sodium: 1350mg | Potassium: 689mg | Fiber: 6g | Sugar: 6g | Vitamin A: 11505IU | Vitamin C: 18.6mg | Calcium: 101mg | Iron: 2.8mg