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.