Vegetarian Stew

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Vegetarian Stew

 

1 tablespoon canola oil (or other low-cholesterol oil)

1 onion, thinly sliced

1 clove garlic, minced

3 peeled potatoes, cut into 1/2-inch cubes

3 carrots, chopped

3 stalks of celery, chopped

1 16-ounce can of chickpeas

1 8-ounce can creamed corn

1 8-ounce can mushroom stems and pieces

1 16-ounce can whole tomatoes

2 envelopes of vegetable broth mixture

2 cups water

1 teaspoon each of the following: cornstarch, salt, pepper, paprika,

and crushed red pepper

 

Using a large pot, saute the onion and garlic in oil over medium heat.

Add the water and broth mix. Also add the cornstarch, but premix it

with a little water so it spreads evenly. Now add the potatoes,

carrots, and celery and cook for about 12 minutes. Then add the

chickpeas, creamed corn, tomatoes (drained), and mushrooms (drained).

Finally, add the paprika and crushed red pepper.

Keep covered and let simmer on low heat for 25 minutes. Serve with

bread.