| | Directions | | In 4 to 5 qt cooker, place all ingredients except cornstarch and water. Cover, cook on low heat setting 8 to 10 hours or until vegetables are tender. Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to high; cover and cook about 20 minutes longer, stirring occasionally, until thickened. |
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| Ingredients | | - |  | 2 cans each) diced tomatoes with Italian herbs, undrained (14.5 ounce cans) |
| - | | 4 red potatoes, cut into 1/2 inch pieces (medium) |
| - | | 4 stalks celery, cut into 1/2 inch pieces (2 cups) (medium stalks) |
| - | | 3 carrots, cut into 1/2 inch pieces (medium) |
| - | | 2 parsnips, peeling, cut into 1/2 inch pieces (medium) |
| - | | 1 can vegetable broth or 1 3/4 cups Progresso reduced-sodium chicken broth (14 ounce can) |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon dried thyme leaves |
| - | | 1/2 teaspoon dried rosemary leaves |
| - | | 3 tablespoons cornstarch |
| - | | 3 tablespoons cold water |
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