Southern Vegetable Stew


Slow Cooker Southern Vegetable Stew Recipes


  • 1 can diced tomatoes
  • 1 cup each: reduced-sodium vegetable broth, thickly sliced carrots, zucchini
  • 1 small eggplant, peeled, cubed (1-inch)
  • 3⁄4 cup each: coarsely chopped green and red bell pepper
  • 1⁄4 cup sliced green onions
  • 4 cloves garlic, minced
  • 1 package (8 ounces) frozen pearl onions, thawed
  • 4 ounces fresh or frozen thawed sliced okra
  • 2–3 teaspoons coarse-grain mustard Hot pepper sauce, to taste
  • Salt and pepper, to taste


  1. Combine all ingredients, except pearl onions, okra, mustard, hot pepper sauce, salt, and pepper, in slow cooker;
  2. Cover and cook on low 6 to 8 hours, adding pearl onions and okra during last 30 minutes.
  3. Season to taste with mustard, hot pepper sauce, salt, and pepper.