Meals Matter

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Contributed By: brandylittle
Chatelaine

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

Ingredients

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

Preparation

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.

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