2 cans fat-free chicken broth
3 cups potatoes-peeled and cubed
1 cup onion-chopped
1 cup celery-sliced
1 cup carrots-sliced thin
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
6 oz. tomato paste (no salt added)
1/4 cup cold water
3 Tbsp. cornstarch
In your favorite crockpot, combine the first 11 ingrediants. Cover and cook on high for 4 hours or on low for 8 hours. A half hour before serving, mix the water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more on high or until the vegetables are tender.
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