| 1 tbsp | (15 mL) vegetable oil |
| 1 | Large onion, sliced |
| 1 | Large carrot, thickly sliced |
| 2 | Minced garlic cloves |
| 1 stalk | Celery, thickly sliced |
| 2 cups | (500 mL) thickly sliced mushrooms |
| 1/4 tsp | (1 mL) black pepper |
| 1/4 tsp | (1 mL) Tabasco |
| 19 oz | (540 mL) can pasta-style or Italian stewed tomatoes |
| 19 oz | (540 mL) can beans, such as Romano or kidney, drained |
| 1 cup | (250 mL) frozen or canned kernel corn, or frozen green beans or a mix of each |
| 1/4 cup | (50 mL) chopped fresh coriander |
1.Heat oil in a large saucepan set over medium heat. Add onion, carrot and garlic. Cook 5 minutes. Stir in celery, mushrooms, pepper and Tabasco.
2.Add tomatoes, including juice. Bring to a boil. Cover and simmer, stirring often, about 20 minutes. Stir in drained beans and frozen vegetables. Continue cooking until hot, from 5 to 10 minutes. Stir in coriander.