Creamy Summer Vegetable Stew

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This is a slow cooker recipe from family circle" magazine."

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Steps

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Place the onions , carrots , corn , broth , vinegar , and herbes de provence in a slow cooker.

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Cover and cook on low for 3 hours.

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Stir in the zucchini and chickpeas.

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Cover and cook about 45 minutes.

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Meanwhile , in a small bowl , combine cream , cornstarch , about 1 / 4 teaspoon each salt and pepper.

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Add to slow cooker and cook until thickened , about 15 minutes.

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Serve , sprinkled with cheese , with rice , if desired.

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Ingredients

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frozen pearl onions, baby carrots, frozen corn, vegetable broth, red wine vinegar, herbes de provence, zucchini, chickpeas, light cream, cornstarch, kosher salt & freshly ground black pepper, plum tomatoes, asiago cheese, cooked white rice