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Slow-Cooker Winter Vegetable Stew

 18 Ratings
5 Comments
  • Prep Time 40 min
  • Total Time 8 hr 40 min
  • Servings 8
  • Save
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    1K

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

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
10
% Daily Value
Total Fat
1g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
560mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
5g
0%
Protein
4g
% Daily Value*:
Vitamin A
94%
94%
Vitamin C
26%
26%
Calcium
8%
8%
Iron
12%
12%
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.

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