2 cans (14.5 ounce each) Muir Glen® organic diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
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 ounce) vegetable broth or 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-ounce carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 Tablespoons cornstarch
3 Tablespoons 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.