Winter Vegetable Stew

Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget. From eatbetteramerica. MORE + LESS -

tablespoon olive oil

large clove garlic, finely chopped

cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained

medium red potatoes, cut into 1/2-inch pieces

medium stalks celery, cut into 1/2-inch pieces (2 cups)

medium carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)

medium parsnips, peeled, cut into 1/2-inch pieces (2 1/2 cups)

medium leeks, cut into 1/2-inch pieces ( 2 cups)

can (14 oz) vegetable broth or 2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)

teaspoon salt

1/2

teaspoon dried thyme leaves

1/2

teaspoon dried rosemary leaves

teaspoon fresh lime juice

tablespoons cornstarch

tablespoons cold water

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1

Heat oil in 4- to 5-quart Dutch Oven over medium high heat. Stir in garlic and cook for 30 seconds. Stir in vegetables and herbs and cook stirring constantly for 5 minutes. Stir in tomatoes and cook for 2 more minutes. Stir rest of the ingredients.
2

Cover and reduce heat to medium. Simmer for 25 minutes or until vegetables are tender. Stir in lime juice.
3

Mix cornstarch and water; gradually stir into stew until blended. Increase heat to medium high; cover and cook about 5 minutes longer, stirring occasionally, until thicker.