Winter Vegetable Stew

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

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

Directions

  1. 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. 2 Cover; cook on low setting for 8 to 10 hours.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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