Veggie Stew

22 ingredients
13 steps

Ingredients

  • 14 ounces canned red kidney beans, drained (liquid reserved)
  • 19 ounces canned white beans, drained (liquid reserved)
  • 19 ounces canned chick-peas, drained (liquid reserved)
  • reserved juices
  • 1 cup water
  • 2 medium potatoes, diced
  • 1 cup turnip, diced
  • 2 cups packed cabbage, grated
  • 12 cup celery, thinly sliced
  • 2 tablespoons soya sauce
  • 2 bay leaves
  • 2 teaspoons instant vegetable broth mix
  • 14-1 teaspoon garlic powder
  • 14-1 teaspoon thyme
  • 14-1 teaspoon marjoram
  • 18-14 teaspoon cumin
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 14 ounces canned tomatoes, mashed
  • 1 cup fresh green peas or 1 cup frozen green pea
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Directions

  1. 1
    Combine beans in a medium-sized bowl.
  2. 2
    Combine next 17 ingredients in a large pot, putting only minimum amount of seasoning.
  3. 3
    Bring to a boil.
  4. 4
    Cover and simmer for 10 minutes.
  5. 5
    Add beans.
  6. 6
    Simmer approximately 3 minutes more, until vegetables are tender but still crunchy.
  7. 7
    Add tomatoes and peas.
  8. 8
    Simmer for another 3 or 4 minutes.
  9. 9
    Taste and adjust seasoning.
  10. 10
    In a small cup, delay cornstarch in the last quantity of water.
  11. 11
    Add to boiling stew.
  12. 12
    Bring back to a boil until the stew thickens slightly.
  13. 13
    Discard bay leaves.

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