Slow Cooker Winter Vegetable Stew

From Eat Better America.

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• 2 (14 1/2ounce) cans  organic Italian-style diced tomatoes, undrained
• 4  medium  red potatoes, cut into 1/2-inch pieces
• 4  medium  stalk celery, cut into 1/2-inch pieces (2 cups)
• 3  medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
• 2  medium parsnips, peeled, cut into 1/2-inch pieces
• 2  medium leeks, cut into 1/2-inch pieces
• 1 (14 ounce) can vegetable broth or 1 (14 ounce) can  reduced-sodium fat-free chicken broth
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon dried rosemary leaves
• 3  tablespoons cornstarch
• 3  tablespoons cold water

Directions

1. In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
2. Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
3. Mix cornstarch and water; gradually stir into stew until blended.
4. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.