Vegetable Stew




1 In a large saucepan, Dutch oven, or pot heat 1 cup of vegetable broth over medium heat. Add in onions, garlic, carrots, and celery. Sauté for 10 minutes, stir frequently.

2 Add in entire can of diced tomatoes, remaining 3 cups of vegetable broth, potatoes, balsamic vinegar, bay leaves, Italian seasoning, salt + pepper, and sugar.

3 In a jar with lid combine cornstarch and water to create a smooth texture (this prevents any clumps of cornstarch in stew. Shake well until smooth. Dump into pot with other ingredients. 

4 Bring stew to a boil and then bring down to a simmer for 45 minutes. Cover with lid and stir occasionally.

5 Add in peas and simmer for an additional 5 minutes. Enjoy!

This makes a lot...You will definitely have leftovers!