Stew vegan

 Very nice hearty vegan fall soup. This is without beans, but you can always add them. 3-4 servings 

Ingredients:

3 cup broth of choice

1 onion chopped small

2 minced garlic cloves

3 large carrots sliced

2 celery stalks sliced

2 cups of potatoes cut in nice chunks (or baby potatoes cut in half

1    8 ounce package of baby bell mushrooms quartered

1 cup frozen garden peas

1 teaspoon Italian seasoning

15 ounces can diced tomatoes (the kind with garlic is nice)

3 tablespoons low sodium tamari sauce (or soy sauce)

1 tablespoon balsamic vinegar

2 sprigs rosemary stripped --chop--the sprigs without main stem

5 thyme stems--strip leaves

2 tablespoons cornstarch

3 tablespoons water

Directions:

Heat a bit of broth in large ssoup pot.  (Or if you like using oil you can use 2 tablespoons of oil instead) Heat onion and garlic about 5 -10 minutes until onion is soft.

Add carrots, celery, potatoes cooking another 15 minutes adding more of the broth if needed.

Meanwhile in separate pan brown the mushrooms.

Add the mushrooms to the pot along with the Italian seasoning, rest of the broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary and thyme and garden peas.

Bring to a boil .

Mix the cornstarch and the water in a small bowl then add to the stew, stirring well.

Turn heat to low and cook 45 minutes or longer depending on how large your potatoes and vegetables were cut. Can take an hour.