Slow Cooker Winter Vegetable Stew

Prep Time:20 min
Start to Finish:8 hr 40 min
makes:8 servings

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, 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® reduced-sodium 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

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. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.



Nutritional Information

1 Serving: Calories 170 (Calories from Fat 0); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 550mg; Total Carbohydrate 36g (Dietary Fiber 5g, Sugars 8g); Protein 4g Percent Daily Value*: Vitamin A 80%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 1/2 c Vegetables