Veggie Stew

I host a collective kitchen at my home and this is a fool-proof, inexpensive recipe that everybody likes.

• Ready In: 50 mins
• Serves: 6
• Yields: 12 cups

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
• 1⁄2 cup celery, thinly sliced
• 2  tablespoons soya sauce
• 2  bay leaves
• 2  teaspoons  instant vegetable broth mix
• 1⁄4-1  teaspoon garlic powder
• 1⁄4-1  teaspoon thyme
• 1⁄4-1  teaspoon marjoram
• 1⁄8-1⁄4 teaspoon cumin
• 1  teaspoon salt
• 1⁄4 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. Combine beans in a medium-sized bowl.
2. Combine next 17 ingredients in a large pot, putting only minimum amount of seasoning.
3. Bring to a boil.
4. Cover and simmer for 10 minutes.
5. Add beans.
6. Simmer approximately 3 minutes more, until vegetables are tender but still crunchy.
7. Add tomatoes and peas.
8. Simmer for another 3 or 4 minutes.
9. Taste and adjust seasoning.
10. In a small cup, delay cornstarch in the last quantity of water.
11. Add to boiling stew.
12. Bring back to a boil until the stew thickens slightly.
13. Discard bay leaves.