A comforting and flavorful vegetable stew made effortlessly in a slow cooker.
Chop the garlic, onion, zucchini, carrots, celery, and tomatoes into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Add all the chopped vegetables, kidney beans, chicken broth, tomato juice, basil, oregano, salt, and pepper to the slow cooker.
Layer the vegetables evenly for better flavor distribution.
Set the slow cooker to low and cook for 8-10 hours.
Avoid opening the lid during cooking to maintain consistent heat.
Stir the stew gently before serving to mix the flavors.
Taste and adjust seasoning if needed before serving.
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