Serves: 6
Total Calories: 110

2 onions, sliced
2 stalks celery, sliced
2 carrots or other root vegetables such as turnips or parsnips, peeled and sliced
3 potatoes, peeled and sliced
1 green bell pepper, cut into strips
1/2 pound mushrooms, quartered
2 cups water
1/4 cup soy sauce
1/4 cup tomato juice
1/2 tablespoon grated fresh ginger
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon paprika
2 to 3 cloves garlic, sliced
3 to 4 tablespoons cornstarch mixed with 1/2 cup cold water, for a slurry

In a Dutch oven combine all ingredients but the cornstarch slurry. Bring to a boil, reduce heat and simmer for one hour, until vegetables are tender. Add the slurry, stirring consistently until thickened. Add any other vegetables you like to your stew.

Nutritional Facts:

Serves: 6
Total Calories: 110
Calories from Fat: 0

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
Braised Cabbage and Turkey Sausage
Brown Vegetarian Stew
Dutch oven Refried Beans
Easy Rice Pilaf
Garlic French Fries*
Hot German Potato Salad
Mashed Cauliflower
Wild Rice Pilaf