This Slow Cooker Potato, Bean and Vegetable Stew is a very hearty meal that is high in fiber and flavor and is the perfect comfort food for frigid winter days!
Thanks to Michigan Potato Industry Commission for sponsoring this post.
So far this month has been quite busy to say the least. Of course the holidays are always hectic, but my youngest son’s birthday is the 9th of December and mine is the 18th.
And I just happened to be sick over the entire weekend of my son’s birthday so we had to delay his party.
And since I absolutely love any excuse to travel, I convinced my husband that we should drive to Nashville this past weekend to see one of Garth Brooks’ last shows of his tour.
Garth is one of my favorite country artists and his show just happens to fall on my birthday weekend. So a win-win in my opinion! Thank goodness for grandparents who were willing to watch our three kids while we were away.
Anyways, now on to the recipe. As I often say, I love recipes that are not only simple, but also full of nutrition. This Potato, Bean and Vegetable Stew is the perfect comfort meal especially now that the weather has finally turned to “normal” Michigan winter weather.
We thankfully had very mild temperatures in November and the beginning of December, but last week we received about a foot of snow and the temps reached the teens! B
ut that’s okay for this snow-loving Michigander because more snow equals better snow skiing conditions!
Now time to warm up with this delicious potato stew!
Dietitian’s Dish
Are your potatoes going bad too quickly? Check out this detailed list from Michigan Potatoes on how to properly purchase and store potatoes. Here are some that I focus on:
- Do not refrigerate potatoes, store them in a well-ventilated area but away from heat
- Do not wash potatoes until ready to use
- Store potatoes in perforated plastic bags or brown bags
- If green spots or sprouts begin to appear, cut them off before using
Slow Cooker Potato, Bean and Vegetable Stew
Ingredients
- 1 pound Russet Potatoes washed, not peeled, chopped
- 1 medium onion chopped
- 1 cup carrots chopped
- 3 stalks celery chopped
- 4 cups reduced sodium chicken or vegetable broth
- 2 15.5 oz cans Northern beans
- 2 teaspoons minced garlic
- 1/4 cup fresh parsley
- 1 bay leaf
- 1 teaspoon sage
- salt and black pepper to taste
- 8 ounces cream cheese softened
- 3 cups fresh spinach
- Optional toppings: shredded cheese bacon bits, green onions
Instructions
- Add all ingredients to slow cooker except the cream cheese and spinach.
- Cook on high for 6 hours.
- Stir in spinach. Cook for another 30 minutes. Turn off slow cooker.
- Once cream cheese is thoroughly softened, stir in cream cheese.
- Garnish with desired toppings.
Notes
I’m thrilled to have partnered with Michigan Potatoes this year to bring you simple yet delicious potato recipes throughout the year. Check out Michigan Potatoes for more details about the various kinds of potatoes in Michigan as well as the nutritional benefits.
This Slow Cooker Potato, Bean and Vegetable Stew post first appeared on Chocolate Slopes.
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