Slow Cooker Vegetable Stew

by Celeste
(Spain)

Ingredients:

2 tins diced tomatoes, undrained
4 medium 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 cup vegetable broth or 1 soup boulion and 1 cup water
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch disolved in 3 tablespoons cold water

Method:
Step 1 In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Step 2 Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
Step 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.

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