Perfect for a chilly winter's day, this hearty vegetable stew will fill your belly and warm you to the core. I love anything that is loaded with vegetables. I don't feel the need to have meat in every meal, but I think this stew would fill even the carnivorous eater.
I tossed the ingredients together at 6am on Sunday morning and it was beautiful cooked and thickened by noon when we returned from church. I hope you and your family enjoy this stew as much as we did.
Vegetable Stew Recipe (Slow Cooker)
recipe adapted from the Betty Crocker Cookbook
Serves 6
Ingredients
1 -14.5 oz can stewed or diced tomatoes
2 medium russet potatoes, cut into 1/2 inch pieces
2 stalks celery, cut into 1/2 inch pieces
2 medium carrots, sliced into 1/2 inch pieces
1 cup chopped cabbage
1 cup chicken broth or bouillon
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
3 Tbsp cornstarch
1/4 cup water
Directions
Combine all ingredients into a 4-5 quart slow cooker. Cook on high for 6 hours. Serve with crusty bread and butter.
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