March 28, 2011

Slow Cooker Winter Vegetable Stew

I found this recipe in my Betty Crocker Cookbook.  It makes a wonderful, hearty soup that can be enjoyed year round. It does make more than one serving, but I found it held up well when I froze it.  *Tip: Freeze portions in quart size freezer bags (Ziploc). Then when you want a quick meal it can be thawed and reheated. Make sure you mark on the bag what the item is.
1 can (28 oz) 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 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. Place all ingredients except cornstarch and water in 4- to 5-quart slow cooker.

2. Cover and 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. Cover and cook on high heat setting about 20 minutes, stirring occasionally, until thickened.

Nutrition Information:
1 Serving: Calories 130 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 94%; Vitamin C 26%; Calcium 8%; Iron 12% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 4 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

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