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Slow Cooker Winter Vegetable Stew

Portions:8 servings
Preparation Time: 8 hours 40 minutes
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Equipment

Ingredients

  • 2 cans 14.5 oz each organic diced tomatoes with Italian herbs, undrained
  • 4 medium red potatoes cut into 1⁄2-inch pieces
  • 4 medium stalks celery cut into 1⁄2-inch pieces (2 cups)
  • 3 medium carrots cut into 1⁄2-inch pieces (11⁄2 cups)
  • 2 medium parsnips peeled, cut into 1⁄2-inch pieces
  • 2 medium leeks cut into 1⁄2-inch pieces
  • 1 can 14 oz vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried rosemary leaves
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  • In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • In small bowl, mix cornstarch and water; gradually stir into stew until blended.
  • Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Notes / Tips / Wine Advice:

Parsnips, root vegetables that look like creamy white carrots, have a slightly sweet flavor. If you don’t have any on hand, you can use carrots instead.

Nutritional Information

Calories: 160 kcal
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Course Crockpot / Slow cooker / Stew
clue Easy
Diets Low Fat / Vegetarian