Winter Vegetable Stew

Enjoy this delicious vegetable stew made in a slow cooker - perfect dinner for winters.

  • prep time 20 min
  • total time 10 hr 40 min
  • ingredients 12
  • servings 8

Ingredients

1
(28-oz.) can Italian-style plum tomatoes
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
(14-oz.) can vegetable or chicken broth
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried rosemary leaves
3
tablespoons cold water
3
tablespoons cornstarch
  • 1 Drain tomatoes, reserving liquid. Cut up tomatoes. In 4- to 5-quart slow cooker, combine tomatoes, reserved tomato liquid and all remaining ingredients except water and cornstarch.
  • 2 Cover; cook on low setting for 8 to 10 hours.
  • 3 In small bowl, blend water and cornstarch until smooth. Gradually stir into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until thickened, stirring occasionally.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    120
    (
    Calories from Fat
    0),
    % Daily Value
    Total Fat
    0g
    0%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    550mg
    550%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    5g
    5%
      Sugars
    7g
    7%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    94%;
    Vitamin C
    26%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    1/2 Starch; 1 Other Carbohydrate; 4 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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