Slow Cooker Winter Vegetable Stew

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 2 (14 1/2 ounce) cans organic italian-style diced tomatoes, undrained
• 4 medium red potatoes, cut into 1/2-inch pieces
• 4 medium stalk 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 (14 ounce) can vegetable broth or 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Recipe

• 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.
• 4 increase heat setting to high; cover and cook about 20 minutes longer, stirring occasionally, until thickened.