Best Slow Cooker Winter Vegetable Stew Recipes

SLOW-COOKER WINTER VEGETABLE STEW

Slow-Cooker Winter Vegetable Stew image

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

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 8h40m

Yield 8

Number Of 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

Steps:

In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours.
In 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 Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg

SLOW COOKER WINTER VEGETABLE STEW

Slow Cooker Winter Vegetable Stew image

Make and share this Slow Cooker Winter Vegetable Stew recipe from Food.com.

Provided by mydesigirl

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 1/2 ounce) cans organic Italian-style diced tomatoes, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalk 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 (14 ounce) can vegetable broth or 1 (14 ounce) can reduced-sodium fat-free 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

Steps:

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.

SLOW-COOKER WINTER VEGETABLE STEW

Slow-Cooker Winter Vegetable Stew image

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

Provided by Betty Crocker Kitchens

Categories Lunch

Time 8h40m

Yield 8

Number Of 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

Steps:

In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours.
In 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 Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg

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