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
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
-
Step1In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
-
Step2Cover; cook on Low heat setting 8 to 10 hours.
-
Step3In 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;Tips from the Betty Crocker Kitchens
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