Slow Cooker Winter Vegetable Stew

Photo Credit to eatbetteramerica.com

Because I love free things, I requested this free calendar from eatbetteramerica.com that has a recipe for every month. I have been determined to make the recipe for that month, in that month. I almost made it for January...I made it on the first of February. It was very delicious and very healthy...especially paired with grilled cheese (made with wheat bread, and Tillamook cheese, mmm...Tillamook).

Slow Cooker Winter Vegetable Stew

8 servings

2 cans (14.5 oz each) 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 reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
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.

PS I may or may not have forgotten to add the broth...so it might have been a little thick. But still delicious.

Recipe Source: Eat Better America