Healthified Slow Cooker Winter Vegetable Stew

This is a delicious and hearty stew made from some great winter vegetables.  It takes just a few minutes to throw together before you leave for work in the morning and then you will have a rich hearty stew waiting for you when you get home.  Its the perfect thing to keep you warm and cozy while its snowing outside!

Healthified Slow Cooker Winter Vegetable Stew

2 cans (14.5 oz) diced tomatoes with herbs, undrained
4 medium red potatoes cubed
4 medium stalks 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 can (14 oz) vegetable broth
1/2 tsp salt
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves
3 T cornstarch
3 T cold water

In 4 to 5 quart slow 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.

Makes 8 servings

Courtesy of Eat Better America

Peasant Stew from the Titanium Chef

Winter seems to be in full swing and all I want to eat is soup.  This soup has a lot of great flavors in it and is very low in calories and fat.  You can even make it healthier by making it vegetarian and leaving the chicken thighs out.  There are two kinds of beans in the soup so you will still get lots of great protein without the chicken.  This is a great crockpot recipe, try it out!

Peasant Stew
1 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
6 chicken thighs, skinned (about 1.5 pounds)
1 cup chopped onion
1 can Mexican style tomatoes
1 can diced green chiles
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/4 cup minced cilantro
1/4 cup low fat sour cream

Combine cumin, salt and pepper; sprinkle over chicken.  Throw chicken, onion, tomatoes, chiles and beans into crockpot and cook on high for 4-6 hours or on low for 8.  Check chicken to make sure it is cooked through. 
Place 1 chicken thigh each in 6 bowls.  Ladle 1 1/4 cups stew into each bowl.  Top with 2 tsp cilantro and 2 tsp sour cream.