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Reduced Sodium Chicken Noodle Soup

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Slow Cooker Winter Vegetable Stew

Veggies for Vitamins

Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

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Based on 10 ratings

Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget. From eatbetteramerica.

Prep Time:20 min

Start to Finish:8 hr 40 min

makes:8 servings

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, 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® reduced-sodium 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

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. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Nutritional Information

1 Serving: Calories 170 (Calories from Fat 0); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 550mg; Total Carbohydrate 36g (Dietary Fiber 5g, Sugars 8g); Protein 4g Percent Daily Value*: Vitamin A 80%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

8 Reviews

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Fantastic soup!

I have made this every winter for a few years now. I just love it. So full of flavor and hearty. Add a slice of crusty bread and you have one fantastic meal.
Posted at 7:36 AM on August 10 2010 by adorisa

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good tasting and filling soup!
Posted at 2:54 PM on February 24 2010 by acar209

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Needs more spice

Don't get me wrong, I thought this stew was great. The only thing I found lacking was the flavor. Next time, I'll add some minced garlic and paprika. It's definitely worth making, especially since you can explore some vegetables you might not use often like parsnips and leeks.
Posted at 8:19 AM on January 28 2009 by jbalow

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Yummy

I did not know what a leek or a parsnip was before this meal. I will just say, The search in the produce section was VERY worth it!
Posted at 9:41 AM on January 20 2009 by Erin

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Hearty and Healthy

I turned this into "winter vegetable beef stew" by adding 3/4 pound of lean stew meat. I used the vegetable broth. It was great to come home and have this healthy, satisfying dinner waiting. It was also nice to find an easy recipe that uses leeks and parsnips for a change. Might try it with chicken and the chicken broth next time.
Posted at 9:52 AM on January 9 2009 by qtscookn

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Delicious

This stew is great, even for guests. I also made it adding chicken and some dry sherry, and my entire family enjoyed it.
Posted at 9:30 AM on February 4 2008 by Michigan woman

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Good and Easy

Simple and satisfying soup/stew.
Posted at 9:53 AM on January 7 2008 by tamara

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Slow Cooker Winter Vegetabel Stew

This is one of the best recipes I've ever tried! Absolutely delicious! Start it in the evening and let it go all night on low. Check in the morning. You can keep it on low all day, too, until dinner time. Vegetables did not get soggy, either. Even better the following day after it's had time to sit and enhance the flavours. Loved it!!
Posted at 9:47 AM on December 3 2007 by Shadowsmom