Slow-Cooker Winter Vegetable Stew

Slow-Cooker Winter Vegetable Stew

Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.

Prep Time

40

Minutes

Total Time

8:40

Hrs:Mins

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 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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Serve With
Enjoy this meatless meal with a loaf of crusty Italian bread. Hot coffee and pie provide a sweet ending.
Special Touch
Sprinkle the stew with chopped fresh chives or thyme leaves and shredded Parmesan cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 560mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 5g,
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 4 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.