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Ingredients

• 1 Tbsp.  olive oil
• 1 large  russet potato, peeled and cut into 1-inch cubes
• 1 medium  sweet potato, peeled and cut into 1-inch cubes
• 1 large  carrot, peeled and sliced
• 1 cup  peeled rutabaga, cut into 1/2-inch cubes
• 5   boiling onions, peeled
• 1 stalk  celery, coarsely chopped
• 1 tsp.  Paul Prudhomme's Vegetable Magic Seasoning Blend or a Cajun seasoning
• 1 14 1/2-oz. can  Mexican-style stewed tomatoes, cut up
• 2-1/4 cups  vegetable stock or broth
• 1 small  red pepper, coarsely chopped
• 1/4 cup  coarsely chopped green sweet pepper
• 1 15-oz. can  garbanzo beans, rinsed and drained
• 1/2 cup  whole small white mushrooms, halved (2 oz.)
• 1/2 cup  frozen peas
•   Salt and ground black pepper
• 2 Tbsp.  cornstarch

Description

An Array Of Assorted Garden Veggies Packs This Hearty Stew. Serve The Stew With A Tossed Salad For A Low-fat, Yet Satisfying Meal.

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