Irritable Bowel Syndrome Message Boards | Slow Cooker

A recipe I actually didn't have to make any changes to - it was already safe!

And yummy!

Slow Cooker - Winter Vegetable Stew
From Betty Crocker New Slow Cooker Meals September 2001

Makes 8 servings

1 can (28 ounces) Italian-style pear-shaped tomatoes
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks clelery, 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 and cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 1/2 ounces) vegetable or 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

1. Drain tomatoes, reserving liquid. Cut up tomatoes. Mix tomatoes, tomato liquid and remaining ingredients except cornstarch and water in 4- to 5-quart slow cooker.

2. Cover and 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. Cover and cook on high heat setting about 20 minutes, stirring occasionally, until thickened.

Betty's Tips

Substitution: Parsnips, a root vegetable that looks like a creamy white carrot, have a slightly sweet flavor. If you don't have any on hand, you can use carrots instead.

Serve-With: Enjoy this meatless meal with a loaf of crusty Italian bread.

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