Crock Pot Vegetable Stew

Serves 6 | Hands-On Time: 15m | Total Time: 7hr 30m

Ingredients
4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
1 large onion, diced (about 1 cup)
2 garlic cloves, minced
1 14-ounce can diced tomatoes
1 cup vegetable or chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 zucchini, cut into 1/2-inch slices
1 16-ounce can chickpeas, drained


 Directions
Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
Add the zucchini and chickpeas and cook 1 hour longer on low.

I may substitute sweet potatoes for the turnips. It will change the taste of the soup, but I think it will still be delicious. If you don't like/have turnips, rutabaga is a perfect substitute, and parsnips are a good replacement.

From Real Simple