Hearty Roasted Garlic Vegetable Stew

• 6 quarts water
• 1 bunch celery, Cleaned, trimmed, cut into 4-inch pieces
• 3 white onions, peeled and quartered
• 1 lb carrot, cleaned, and tops trimmed off
• 1 bunch flat-leaf Italian parsley
• 3 bell peppers, Seeded, and quartered (Any Color)
• 3 large tomatoes, Cored and halved
• 2 medium turnips, Peeled and medium diced
• 13 cup olive oil, plus
• 2 tablespoons olive oil
• 1 (15 ounce) cancanelli beans
• 2 (15 ounce) cansflat Italian cut green beans
• 2 shallots, Minced
• 2 zucchini, Halved and cut into 1-inch Pieces
• 12 lb russet potato, unpeeled, cut into 1-inch pieces
• 12 lb portabella mushroom, stems removed, cut into 1-inch pieces
• 1 jalapeno pepper, seeded and minced
• 9 whole heads garlic, plus
• 3 garlic cloves
• 3 ears fresh corn (Or 1 15 oz can)
• 1 lemon
• 2 tablespoons dried thyme
• 2 teaspoons dried rosemary (Crushed)
• 1 teaspoon dried oregano
• 12 teaspoon cayenne pepper
• 10 peppercorns
• 3 whole cloves
• 3 bay leaves
• salt

1. Preheat oven to 450 degrees.
2. Place carrots, onions, bell peppers, tomatoes (skin side down), and turnips on a cookie sheet, drizzle with olive oil, and roast until brown and caramelized, about 1 hour, stirring occasionally.
3. Place roasted vegetables in a large stock pot, add water, celery, cloves, peppercorns, bay leaves, Parsley Leaves, and 3 garlic cloves, peeled and crushed.
4. Bring to boil, then simmer for 1 hour.
5. Reduce oven heat to 400 degrees.
6. Slice the bottoms off each head of garlic to expose the bulbs, about 1/4 of an inch.
7. Drizzle with olive oil, then wrap in aluminum foil.
8. Place on a cookie sheet with potatoes and corn.
9. Drizzle corn and potatoes with olive oil and place uncovered in oven.
10. Roast until the potatoes are browned, and the corn is browned, about 35 minutes.
11. The garlic will need to roast until soft, about 45 minutes.
12. Remove the Kernels from the corn.
13. Strain the vegetables from the broth, retaining the broth in a large pot.
14. Remove the peppercorns, bay leaf, garlic, and cloves during straining.
15. Allow strained vegetables to cool, remove approximately half of the celery and discard.
16. Chop the remaining strained vegetables into bite sized pieces.
17. Remove roasted garlic from foil, and press out the roasted garlic from the bulbs.
18. Mash garlic with a fork, or mince if not completely softened.
19. Heat 1/3 cup olive oil in a large pot (I use the one I boiled the veggies in).
20. Saute shallots and jalapeno for a few minutes over medium heat.
21. Add zucchini and portobellos, saute until softened.
22. Add roasted garlic and saute briefly.
23. Add retained vegetable broth, chopped vegetables, potatoes, corn, canned Canelli Beans, Canned Green Beans, Thyme, Oregano, Rosemary, Salt, Lemon Juice, and Cayenne Pepper.
24. Bring to boil.
25. Simmer for 15 Minutes for flavors to mingle.
26. Serve with gluten free Vegan Corn Bread.

water, celery, white onions, carrot, flatleaf italian parsley, bell peppers, tomatoes, olive oil, olive oil, cancanelli beans, cansflat italian, shallots, zucchini, russet potato, portabella mushroom, pepper, garlic, garlic, corn, lemon, thyme, rosemary, oregano, cayenne pepper, peppercorns, cloves, bay leaves, salt

Taken from www.food.com/recipe/hearty-roasted-garlic-vegetable-stew-466847 (may not work)