Slow Cooker Winter Vegetable Stew

 

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.