Winter Vegetable Stew

Name: Winter Vegetable Stew
Prep time: 20 min
Total time: 45 min
Yield: 8
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

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Prep 20 min
Total 45 min
Ingredients 15
Servings 8

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

by Qué Rica Vida Cocina

Updated Feb 17, 2010

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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

Directions

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.

Expert Tips

tip 1
Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

Nutrition Information

130 Calories, 2g Total Fat, 2g Protein, 25g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 130

Calories from Fat: 20

Total Fat: 2g; 3%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 770mg; 32%

Potassium: 480mg; 14%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 5g; 20%

Sugars: 8g

Protein: 2g

% Daily Value*:

Vitamin A: 100%; 100%

Vitamin C: 25%; 25%

Calcium: 8%; 8%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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