Veg Stew from Eat Better.com

arewethereyet

www.eatbetter.com

I was looking through some old posts for slow cooker recipes, and found this one. It sounds delish!

Also wanted to pass on the website as they have healthy alternatives to most recipes.

Slow Cooker Winter Vegetable Stew
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 % 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 MyPyramid Servings: 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

arewethereyet

www.eatbetter.com

I was looking through some old posts for slow cooker recipes, and found this one. It sounds delish!

Also wanted to pass on the website as they have healthy alternatives to most recipes.

Slow Cooker Winter Vegetable Stew
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 % 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 MyPyramid Servings: 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.