1T canola oil (or other low-cholesterol oil)
1 onion, sliced thin
1 clove pressed garlic
3 potatoes, peeled and cut into bite-sized pieces
1/2 bag of pre-cut carrots, or 3 carrots cut in big pieces
3 stalks celery, cut in big pieces
1 16 oz can of chick peas
1 8 oz can creamed corn
1 8 oz can mushroom stems and pieces
1 16 oz can whole tomatoes
2 envelopes MBT vegetable broth
2 cups water
1t corn starch
salt, pepper, paprika, crushed red pepper

In a large pot, over medium heat fry the onion and garlic in the oil with some salt and pepper until the onions are clear but not burned. Add the water and broth packets. Mix the corn starch with enough water to make it smooth and add that to the broth. Add the potaotes, carrots, and celery and cook for about 10 minutes. Add the chick peas, creamed corn, and mushrooms, making sure to drain the mushrooms well. Drain the tomatoes and cut them into smaller pieces, and add them to the stew. Add about 2 teaspoons of paprika and a dash of crushed red pepper. If you want it especially salty or peppery, you can add that now, but the salt and pepper from the beginning should be enough. Cook covered on low heat for 20-30 minutes (potatoes and carrots should be soft) Serve with wide egg-noodles and a good bread.

Serves 4 kind of hungry people, and 2 Very Hungry people

We cooked this for the first time on 3/25/96. It was really good! Serve it in bowls because you do get a lot of liquid.