What you’ll need:

• Extra-Virgin Olive Oil (3 tbs)
• Sweet Onion – Chopped (1 large)
• Fresh Garlic – Pressed (4 cloves)
• Red Bell Pepper – Seeded and Chopped (2)
• Celery – Chopped (4 stalks)
• Carrots – Peeled and Chopped (4)
• Vegetable Stock (4 cups)
• Tomato Paste (6oz can/1)
• Roasted Tomatoes – (15oz cans/2)
• Kidney Beans – Drained and Rinsed  (15oz can/1)
• Pinto Beans – Drained and Rinsed (15oz can/1)
• Black Beans – Drained and Rinsed (15oz can/1)
• Garbonzo Beans – Drained and Rinsed (15oz can/1)
• Ground Coriander (1 tbs)
• Ground Cumin (1 tbs)
• Ground Marjoram (1 tbs)
• Ground Oregano (1 tbs)
• Ground Tarragon (1 tbs)
• Sea Salt (to taste)
• White Pepper (to taste)

In a large pot, sauté onion and garlic until translucent. Add bell pepper, celery, and carrots, and cook until soft. Stir in remaining ingredients and heat over medium.

Refrigerate unused portion.

Note: When serving, add chopped green onion and a dollop of vegan sour cream.

Also: If you cube a leftover baked potato into a bowl and pour stew over the top, this becomes a hearty meal.