An array of assorted garden veggies packs this hearty stew. Serve the stew with a tossed salad for a low-fat, yet satisfying meal.
In a 4-quart oven-going pot or Dutch oven, heat oil. Add potato, sweet potato, carrot, rutabaga, boiling onions and celery and cook over medium heat for 5 minutes, stirring occasionally. Stir in seasoning blend.
Add tomatoes and 2 cups of vegetable stock or broth (stock should cover the vegetables). Bake, covered, in a 350 degree F. oven for 1 hour or till vegetables are crisp-tender, stirring once or twice.
Remove the pot from the oven. Add red and green sweet peppers, garbanzo beans, mushrooms, peas and beans. Return to oven, and bake the stew for 10 minutes more or till heated through. Season with salt and pepper.
In a small bowl, combine the cornstarch and remaining 1/4 cup vegetable stock or broth. Stir till smooth. Place the pot on range top. Stir in the cornstarch mixture. Cook and stir till bubbly. Cook and stir 2 minutes more. Makes 6 servings.