Vegetarian Casserole

Easy to make, & perfect for cold winter evenings, though its great any time of the year. Can be served on its wn or with boiled rice. You'll need a big pan, make as much or as little as you like. It can be divided & stored in the freezer in zip-loc bags.

INGREDIENTS

Following ingredients enough for 4 servings.

1 large onion, finely sliced
1 green bell pepper, finely sliced
1 red bell pepper, finely sliced
3 cloves garlic, crushed
2 cups of sliced carrots
2 cups of cubed potatoes
1 cup sliced celery
1 1/2 cups sliced mushrooms or asparagus
28oz can whole peeled tomatoes, chopped, include the liquid
15oz can beans (pinto, kidney etc, as preferred), include most of the liquid
1 1/2 cups sliced cabbage and/or broccoli florets
1 tsp Vegetable stock (eg, Bouillon)
Salt & Pepper to season

Suggested herbs:

Basil, oregano, thyme, coriander, paprika,
& to make it more spicy, Cumin, Tobasco or Cayenne Pepper

Note: the cooking times referred to below will need to be increased if making a larger quantity, for example, if making double, increase the cooking time by 50%

DIRECTIONS

Fry the onions & peppers in a little olive oil until reasonably soft, about 10 minutes

Meanwhile, place the tin of chopped tomatoes in a large pan, heating gently to simmering, adding garlic, basil, & other green herbs as desired. Add the carrots & potatoes, followed by the softened onions & peppers, & finally vegetable stock. Cover the pan & simmer for about 20 minutes, stirring occasionally.

Next, add the beans, mushrooms/asparagus, & celery, then the broccoli/cabbage, followed by the spicy herbs if desired, paprika if desired, & seasoning. Again, cover the pan & simmer for a further 20 minutes, stirring occasionally.

Give it a good stir, serve, & enjoy it!