Vegetable Jambalaya

• 2 1/2 cups water
• 1 large onion, chopped
• 1 celery stalk, chopped
• 1 large red pepper, chopped
• 2 garlic cloves, minced
• 1 28-ounce can of no-salt added crushed tomatoes
• 3 cups frozen mixed vegetables
• 5 cups frozen mustard greens
• 1 piece of kombu (optional)
• 1 1/2 teaspoons fresh thyme, minced
• 1/2 teaspoon dried marjoram
• 1 15-ounce can of no-salt added red kidney beans
• 3 cups cooked red kidney beans
• 1 cup shiitake mushrooms

1. Heat 1/2 cup of water in large saucepan over medium heat. Add onion, celery, red pepper, and garlic. Cover and cook, stirring a few times for about 10 minutes. Stir in the crushed tomatoes, mixed vegetables, mustard greens, kombu, thyme, marjoram, and the rest of the water. Cover and simmer on low heat for about 30 minutes. Add the beans and mushrooms and cook for about 10 more minutes. The mixed vegetables that I use are by Simplot and contain green beans, corn, carrots, and edamame. The mustard greens are by Picsweet and contain very little sodium.

water, onion, celery stalk, red pepper, garlic, salt, mixed vegetables, frozen mustard greens, kombu, fresh thyme, marjoram, salt, cooked red kidney beans, shiitake mushrooms

Taken from www.epicurious.com/recipes/member/views/vegetable-jambalaya-50169588 (may not work)