Vegetarian Stew In Bread Bowls

• 3 cups cubed red potatoes (about 4 medium)
• 2 cups chopped celery (about 4 ribs)
• 2 medium leeks (white portion only), cut into 1/2-inch pieces
• 1-3/4 cups coarsely chopped peeled parsnips (about 2 medium)
• 1-1/2 cups chopped carrots (about 3 medium)
• 1 can (28 ounces) Italian crushed tomatoes
• 1 can (14-1/2 ounces) vegetable broth
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 8 large sourdough rolls

1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-9 hours or until vegetables are tender.
2. In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened.
3. Cut a thin slice off the top of each roll. Hollow out rolls, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls.

cubed red potatoes, celery, leeks, peeled parsnips, carrots, italian crushed tomatoes, vegetable broth, sugar, salt, thyme, rosemary, cornstarch, cold water, sourdough rolls

Taken from www.tasteofhome.com/recipes/vegetarian-stew-in-bread-bowls/ (may not work)