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Slow-Cooker Winter Vegetable Stew

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By Betty Crocker Kitchens
Updated Apr 8, 2019
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Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.

Slow-Cooker Winter Vegetable Stew

  • Prep Time 40 min
  • Total 8 hr 40 min
  • Servings 8
  • Ingredients 12
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    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.

Nutrition

130 Calories
1g Total Fat
4g Protein
31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
10
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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