15 Bean and Vegetable Stew

This stew has a hearty and rich flavor. It is great for gettin' cozy and warm in the cold winter months. Ok, ok... it's not winter, but maybe you're a polar bear!

15 Bean and Vegetable Stew

1 cup vegetable stock
1 tablespoon dried thyme
1 bay leaf
salt and black pepper
4 cups water
2 medium carrots
2 medium potatoes
1 stalk celery
1 cup canned diced tomatoes, with their juices
1 medium onion
3 cloves garlic
1/2 cup parmesan cheese
4 tablespoons extra-virgin olive oil
1 pound 15 beans (dried) combination
1 tablespoon turmeric powder

Cook beans according to package directions.

In a stock pot, combine carrots, celery, onion, garlic, potatoes, and olive oil. Stir, let cook for 5 minutes, then add vegetable stock. Allow to cook for 7 minutes, then add water, salt, black pepper, and thyme. Add beans. Stir, and add tomatoes and bay leaf. Let the stew boil for 45 minutes on medium to low heat. Once done cooking, take the stock pot off the burner, and add turmeric powder and parmesan cheese. Stir. Remove bay leaf, and let stand for 3 minutes, then the stew is ready to eat!

Serves approximately 4.