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Winter Vegetable Stew

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Winter Vegetable Stew
  • Prep Time 20 min
  • Total Time 10 hr 40 min
  • Servings 8
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Enjoy this delicious vegetable stew made in a slow cooker - perfect dinner for winters.

Ingredients

1
(28-oz.) can Italian-style plum tomatoes
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 (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-oz.) can vegetable or chicken broth
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried rosemary leaves
3
tablespoons cold water
3
tablespoons cornstarch

Directions

  • 1 Drain tomatoes, reserving liquid. Cut up tomatoes. In 4- to 5-quart slow cooker, combine tomatoes, reserved tomato liquid and all remaining ingredients except water and cornstarch.
  • 2 Cover; cook on low setting for 8 to 10 hours.
  • 3 In small bowl, blend water and cornstarch until smooth. Gradually stir into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until thickened, stirring occasionally.
Tips  

Parsnips are root vegetables that look like creamy white carrots and have a slightly sweet flavor. If you don't have any on hand, feel free to use carrots instead.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
0%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
550mg
23%
Total Carbohydrate
31g
10%
(
Dietary Fiber
5g
20%
,
Sugars
7g
)
Protein
4g
Daily Value*:
Vitamin A
94%
94%
Vitamin C
26%
26%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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