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Vegetarian Stew in Bread Bowls

Vegetarian Stew in Bread Bowls
My husband had just gotten me a slow cooker after our third baby was born and I didn't have a lot of time to cook. This was our first meal out of it! Make sure all of the vegetables are cut the same size so they cook evenly.—Maria Keller, Antioch, Illinois
10 ServingsPrep: 30 min. Cook: 8 -1/2 hrs.

Ingredients

  • 1 can (28 ounces) Italian crushed tomatoes
  • 4 medium red potatoes, cubed
  • 2 cups chopped celery
  • 1-1/2 cups chopped carrots
  • 2 medium parsnips, cut unto 1/2-inch pieces
  • 2 medium leeks (white portion only), cut into 1/2-inch pieces
  • 1 can (14-1/2 ounces) vegetable broth
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 10 round loaves sourdough bread (8 to 9 ounces each)

Directions

  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover
  • and cook on low for 8-9 hours or until vegetables are tender.
  • Combine cornstarch and water until smooth; stir into stew. Cover and
  • cook on high for 30 minutes or until thickened.
  • Cut a thin slice off the top of bread. Hollow out bottom, leaving a
  • 1/2-in. shell (discard removed bread or save for another use). Fill
  • bread shells with stew.
© Taste of Home 2013

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Vegetarian Stew in Bread Bowls (continued)

Directions (continued)

  • Yield: 10 servings.
Nutrition Facts: 3/4 cup stew with 1 bread bowl equals 557 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 1,580 mg sodium, 112 g carbohydrate, 7 g fiber, 21 g protein.
© Taste of Home 2013