This stew recipe was born the last time I cleaned out the pantry and refrigerator. I discovered a new spice combination that I am just thrilled with, smoked paprika and fresh rosemary. I was amazed by how wonderfully they complement each other. The nice thing about this recipe is it can be made vegetarian. Although after we ate it for dinner, I decided next time I want to try it with diced ham. Happy Labor Day Weekend!!

Slow Cooker Vegetable Stew

Ingredients

2 cups of beef or vegetable broth

1 cup carrots, diced

1 can (14 ounces) diced tomatoes, undrained

1/2 cup barley

1/2 cup elbow  noodles, uncooked

1 teaspoon garlic, minced

1 teaspoon smoked paprika

2-3 sprigs fresh rosemary

salt and pepper to taste

shredded cheese for topping

Directions

Place broth, tomatoes, carrots, barley and spices in slow cooker. I added the rosemary sprigs whole and I reserved some for garnish and to add sniped at the end. Cook on LOW 2-3 hours, until carrots are tender. At the last 20 minutes of cooking, add elbow noodles and continue to cook until noodles are tender. Snipe remaining rosemary and stir into stew. Top with shredded cheese and rosemary sprig before serving.