Slow Cooker Winter Vegetable Stew |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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From Eat Better America. Ingredients:
2 (14 1/2 ounce) cans organic italian-style diced tomatoes, undrained |
4 medium red potatoes, cut into 1/2-inch pieces |
4 medium stalk celery, cut into 1/2-inch pieces (2 cups) |
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups) |
2 medium parsnips, peeled, cut into 1/2-inch pieces |
2 medium leeks, cut into 1/2-inch pieces |
1 (14 ounce) can vegetable broth or 1 (14 ounce) can reduced-sodium fat-free chicken broth |
1/2 teaspoon salt |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon dried rosemary leaves |
3 tablespoons cornstarch |
3 tablespoons cold water |
Directions:
1. In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
2. Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
3. Mix cornstarch and water; gradually stir into stew until blended.
4. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.
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