Slow Cooker Winter Vegetable Stew

• 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 (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

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.
4. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

tomatoes, red potatoes, stalk celery, carrots, parsnips, leeks, vegetable broth, salt, thyme, rosemary, cornstarch, cold water

Taken from www.food.com/recipe/slow-cooker-winter-vegetable-stew-281872 (may not work)