Veggie Stew

• 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

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.

red kidney beans, white beans, chickpeas, reserved juices, water, potatoes, cabbage, celery, soya sauce, bay leaves, vegetable broth, garlic, thyme, marjoram, cumin, salt, pepper, tomatoes, fresh green peas, cornstarch, water

Taken from www.food.com/recipe/veggie-stew-357644 (may not work)