Slow-Cooker Winter Vegetable Stew

• Vegan
• Gluten free

• Produce

  • 3 Carrots, cut into 1/2-inch pieces (1 1/2 cups, medium
  • 4 medium stalks Celery
  • 2 Leeks, medium
  • 2 cans Muir glen (14.5 oz each muir glen organic diced tomatoes with italian herbs, organic
  • 2 Parsnips, medium
  • 4 Red potatoes, medium
  • 1/2 tsp Rosemary, dried leaves
  • 1/2 tsp Thyme, dried leaves

• Canned Goods

  • 1 can Vegetable broth

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1/2 tsp Salt

• Liquids

  • 3 tbsp Water

Found on tablespoon.com

Description

Ingredients

• 2 cans (14.5 oz each) Muir Glen™ 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 (1 1/2 cups)
• 2 medium parsnips, peeled and cut into 1/2-inch pieces
• 2 medium leeks, cut into 1/2-inch pieces
• 1 can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 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.
• 3 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.

Nutrition