Hearty Summer Vegetable Stew

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 T. good quality olive oil
• 1 can red kidney beans, rinsed & drained
• 1 large potato, cubed
• 1 carrot, chopped into small pieces or grated
• 1 rib celery, chopped into small pieces
• small handful of fresh herbs: parsley, chives, basil, oregano, or a mixture (can substitute 1 t. dried herbs)
• 1 t. cumin
• 1 t. coriander powder (can be omitted)
• 1/4 t. cayenne
• salt & fresh ground pepper to taste
• 5 c. good quality vegetable broth
• 1 can chopped tomatoes

1. In a good-sized soup pot with a sturdy bottom (3 quart at least), saute the onions in the olive oil for 5 min. over medium heat until translucent. Add the garlic, spices & herbs (if using fresh herbs reserve some for garnish), stirring often for 5 more minutes.
2. Add the potato, carrot, celery, and can of tomatoes. Cook, stirring occasionally, until the juice from the tomatoes is mostly absorbed (10 minutes). Add a little of the broth if it becomes dry at all.
3. Add the beans and pour in the broth. Stir, then let simmer for another 10-15 minutes. Enjoy!

onion, garlic, olive oil, red kidney beans, potato, carrot, celery, handful of fresh herbs parsley, cumin, coriander powder, cayenne, salt, vegetable broth, tomatoes

Taken from www.epicurious.com/recipes/member/views/hearty-summer-vegetable-stew-1202703 (may not work)