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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I host a collective kitchen at my home and this is a fool-proof, inexpensive recipe that everybody likes. 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.
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