2 small rutabaga, diced
1 large leek, the white and light green parts, sliced and chopped
3 carrots, coarsely chopped
2 large parsnips coarsely chopped
1 large potato diced
2 medium beets diced
2 tbsp minced garlic
1 28 oz can of diced tomatoes
2 cans chickpeas
2 cans baby corn
28 oz water
1 32 oz. box of vegetable stock
olive oil
2 tsp salt
1 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
2 tsp dry dill weed
1/2 tsp dry thyme
1 tsp dry sage
Saute the leek and garlic in 2 tbsp olive oil for 3 minutes. Add all other ingredients. Stew for 30-45 minutes until root vegetables are tender and cooked.
