Vegetable Pot Pie Stew

Last weekend was rainy and chilly, so I spent the better part of the day curled up on the couch with fur bags watching Scandal (watch it if you haven't - AMAZING and so addictive!) So this was the perfect day for some crock pot stew! This recipe is low cal (approx 100 calories in 1.5 cups) easy to make, and tastes just like Chicken Pot Pie minus the crust and carnage.

So this one is for all you vegetarians out there! :)

• 1 medium sized onion, diced
• 1 sweet potato, diced into small cubes
• 2 cups of fresh green beans (frozen would work too)
• 3 small stalks of celery, diced
• 2 cups of carrots, diced
• 1 cup of fresh or frozen corn kernels
• 1 tbsp of olive oil
• 2 cups of vegetable or chicken stock
• 1/2 tsp of pepper
• 1/4 tsp of crushed pepper flakes
• salt to taste
• 3 sprigs of fresh rosemary (or 1/2 tsp of dried)
• 1/2 tsp of oregano
• 1/2 cup of low fat milk
• cornstarch or gravy flour
 

1. Add all of the ingredients to the crockpot except the milk and cornstarch. Turn the crockpot on high for 6 - 8 hours.

2. Once vegetables are tender. Whisk together milk with cornstarch or gravy flour until you have a smooth, thick liquid. Add to the crock pot and cook for another 20-30 minutes for the stew to thicken up. Add more cornstarch as needed.