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

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

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