Winter Vegetable Stew

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

Ingredients

1 tablespoon olive oil
1 large clove garlic, finely chopped
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, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (2 1/2 cups)
2 medium leeks, cut into 1/2-inch pieces ( 2 cups)
1 can (14 oz) vegetable broth or 2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 teaspoon fresh lime juice
2 tablespoons cornstarch
3 tablespoons cold water

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.