| 1 | can (28 oz) Progresso® 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 |
Serve with...
Buttermilk-Herb Biscuits
Total Time:
40 min
| 1. | Place all ingredients except cornstarch and water in 4- to 5-quart slow cooker.
|
| 2. | Cover and 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. Cover and cook on high heat setting about 20 minutes, stirring occasionally, until thickened.
|
|
| 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. |
|
| Enjoy this meatless meal with a loaf of crusty Italian bread. Hot coffee and pie provide a sweet ending. |
|
| Sprinkle the stew with chopped fresh chives or thyme leaves and shredded Parmesan cheese.
|
Nutrition Information:
130 ( 10); 1g ( 0g, ncg); 0mg; 560mg; 31g ( 5g, ncg); 4g 94%; 26%; 8%; 12% 1/2 ; 0 ; 4 nc