Hearty Slow Cooker Vegetable & Bean Casserole
A comforting and wholesome slow cooker casserole brimming with tender vegetables and protein-packed beans, perfect for a cozy family dinner.
Prep time: 15 minutesCook time: 6 hoursServes: 6
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
1 red bell pepper, chopped
1 zucchini, sliced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 cup vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
Instructions
1. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until translucent.
2. Add carrots, celery, red bell pepper, and zucchini to the skillet and cook for another 5 minutes.
3. Transfer the sautéed vegetables to the slow cooker.
4. Add kidney beans, black beans, diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper to the slow cooker.
5. Stir everything well to combine and cover with the lid.
6. Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender and the flavors have melded together.
7. Remove the bay leaf before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave on medium power until heated through or on the stovetop over medium-low heat.
Scan for cooking tips & leave a review!
itsonly.recipes/view/hearty-slow-cooker-vegetable-&-bean-casserole
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
