Vegetable Stew

• 8 small new potatoes
• 3 large carrots
• 2 to 3 Tbsp. olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 small head broccoli, chopped
• 2 small zucchini, sliced
• 1 to 2 c. water
• 1 c. frozen lima beans (optional)
• 1/3 c. frozen sweet peas (optional)
• 1/4 tsp. celery seed
• 1/4 tsp. dried sage
• 1/4 tsp. dried marjoram
• 1/2 tsp. sea salt or 1 vegetable bouillon cube or 2 tsp. vegetable broth

1. Place whole potatoes and carrots in a vegetable steamer, covered, over boiling water for 15 minutes.
2. Cut carrots into 1/2-inch slices.
3. Peel potatoes and cut into 1-inch cubes; set aside.
4. Heat oil in a 4-quart pot.
5. Add potatoes, carrots, onion, celery, broccoli, salt, bouillon and water.
6. Bring to a boil, then simmer, covered, for 5 minutes.
7. Add zucchini, lima beans and peas.
8. Return to boil, cover and simmer for 10 minutes, stirring occasionally.
9. Serves 2.

potatoes, carrots, olive oil, onion, celery, broccoli, zucchini, water, frozen lima beans, frozen sweet peas, celery, sage, marjoram, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730215 (may not work)