Hearty Slow Cooker Vegetable & Bean Casserole

Name: Hearty Slow Cooker Vegetable & Bean Casserole
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 6 hours

🍽 Serves: 6

★★★★★

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This Hearty Slow Cooker Vegetable & Bean Casserole is your go-to comfort dish for chilly days. Packed with vibrant veggies and satisfying beans, it's a hassle-free way to enjoy a nutritious meal. Just set it and forget it, and let your slow cooker work its magic.

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Ingredients for Hearty Slow Cooker Vegetable & Bean Casserole

Olive oil is the base for sautéing, adding a rich undertone. Onion and garlic provide aromatic depth, crucial for flavor. Carrots, celery, and red bell pepper make up the veggie trifecta, offering sweetness and crunch. Zucchini adds a soft texture that pairs well with the beans. Kidney beans and black beans are the protein stars, making the dish hearty and filling. Diced tomatoes and vegetable broth create a saucy base that ties everything together. Thyme, oregano, and a bay leaf infuse the casserole with earthy, aromatic notes. Finally, salt and pepper bring out all the other flavors.

Tips & Tricks

If you're short on time in the morning, prep the vegetables the night before and store them in the fridge.
For a deeper flavor, consider deglazing the skillet with a splash of white wine before adding the veggies to the slow cooker.
Adjust the seasoning in the last hour of cooking if needed.

Serving Suggestions

This casserole pairs wonderfully with a crusty bread or a simple green salad with a tangy vinaigrette. If you're feeling indulgent, sprinkle some grated Parmesan or vegan cheese on top before serving. It’s also great with a dollop of sour cream or a squeeze of lime for a fresh finish.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?: Yes, just chop about 3-4 large tomatoes and use them in place of the canned ones.
Can I freeze leftovers?: Absolutely! This casserole freezes well for up to three months. Just cool completely and store in airtight containers.

Hearty Slow Cooker Vegetable & Bean Casserole Recipe Walkthrough

Start by heating your olive oil in a skillet over medium heat. Toss in the onion and garlic, giving them a few minutes to turn translucent and fragrant. Once you catch that delightful aroma, add the carrots, celery, red bell pepper, and zucchini. Let these veggies mingle in the skillet for about five minutes to soften slightly.

Transfer everything from the skillet into your slow cooker. It's time to add the hearty elements: dump in the kidney beans, black beans, and diced tomatoes. Pour in the vegetable broth and sprinkle with thyme, oregano, and a bay leaf. Don't forget a good pinch of salt and pepper to taste.

Give everything a good stir to ensure the ingredients are well combined, then cover with the lid. Set your slow cooker on low for 6-8 hours or high for 3-4 hours. You'll know it's ready when the veggies are tender and the aroma fills your kitchen. Before serving, remember to fish out the bay leaf.

Why You'll Love This Recipe

It's a dump-and-go recipe — minimal prep and maximum flavor.
Perfect for meal prep — makes a big batch that reheats beautifully.
Vegan and gluten-free, so it's suitable for many dietary needs.
Loaded with fiber and protein to keep you full and energized.

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

Step-by-step 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.

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