Slow-Cooker Winter Vegetable Stew

Name: Slow-Cooker Winter Vegetable Stew
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 3 mediums carrots, cut into 1/2-inch pieces (1 1/2 cups); 4 medium stalks celery, cut into 1/2-inch pieces (2 cups); 3 Tbsps cornstarch; 1 teaspoons dried rosemary leaves; 822 grams cans each) Muir Glen® organic diced tomatoes with Italian herbs, undrained; 2 mediums leeks, cut into 1/2-inch pieces; 2 mediums parsnips, peeled and cut into 1/2-inch pieces; 4 mediums red potatoes, cut into 1/2-inch pieces; 1 teaspoons salt; 1 teaspoons dried thyme leaves; 397 grams can vegetable broth or 1 3/4 cups Progresso® chicken broth (from 32-oz carton); 3 Tbsps cold water

You can never have too many soup recipes, so give Slow-Cooker Winter Vegetable Stew a try. One serving contains 162 calories, 4g of protein, and 1g of fat. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. If you have carrots, leeks, cornstarch, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 8 hours and 40 minutes.

Instructions

In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Corn Starch

Water

Stew