Braised Leeks with Dill

2 Medium onions
1 Clove garlic
1 Large tomato
2 teaspoon olive oil
1/2 cup Nonfat Veg Chicken Broth, Low Sod Or Vegetable Broth
Salt and pepper -- To Taste
4 Sprigs fresh dill -- chopped

Rinse leeks under cool running water. Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic, and peel, seed and chop tomato. In a skillet, saute onions and garlic in olive oil 2 minutes. Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking. Garnish with chopped dill at serving time.

Serves 6

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