Grandma’s Leftover Vegetable Stew

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Grandma’s Leftover Vegetable Stew
2-4 cups leftover veggies (whatever you have on hand…squash, beets, cauliflower, etc…mix it up!)
2-14 ½ oz cans reduced-sodium vegetable broth
½ cup sliced tomatoes
1 cup finely diced yellow onion
1 cup sliced mushrooms
1 cup thinly sliced red peppers and yellow peppers
1 tsp paprika
½ tsp fresh ground pepper
½ tsp rubbed sage
½ tsp dried thyme
½ tsp oregano
6-oz can tomato paste
¼ cup cold water
3 tbs cornstarch
Combine all ingredients except for the water and cornstarch in a crockpot and let cook on low for 2 hours.

Mix cornstarch and water until smooth, then fold into stew in the crockpot. Let cook for 15 minutes or until the sauce is thickened. Serve hot.

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