Ingredients:

  • 4 cups diced potatoes (Yukon Gold or red)
  • 2 cups chopped carrots
  • 1 cup diced bell peppers (red, yellow, or green)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup full-fat coconut milk (optional for a creamier texture)

Instructions:

  1. Dice potatoes, chop carrots, and bell peppers; mince garlic and onion.
  2. In a skillet, heat the olive oil and sauté the onion and garlic until translucent.
  3. In the slow cooker, add the diced potatoes, carrots, bell peppers, peas, sautéed onion and garlic, dried thyme, and rosemary.
  4. Pour in the vegetable broth and stir well to combine. Season with salt and pepper.
  5. Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours until vegetables are tender.
  6. About 30 minutes before serving, stir in the coconut milk if using, and adjust seasoning as needed.
  7. Ladle the stew into bowls and enjoy warm.