Kidney Bean Stew

1 lb. dry kidney beans - soaked
1 lb. (6-7) carrots - sliced in ⅓-½ inch pieces
1 small or medium eggplant - chopped in ½-¾ inch chunks
8-20 stalks celery - chopped in ⅛-½ inch pieces
6-8 medium potatoes - in one inch chunks (leave skin)
3-4 medium onions - chopped
2-3 green pepper - in chunks
Optional: 6-8 Jerusalem artichokes - chopped
     “      : 1-2 cups fresh or frozen corn and/or peas
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2-3 Tbsp. Tamari
1-2 Tbsp. vegetable broth powder OR 2-3 vegetable cubes
1 Tbsp. parsley
1½ tsp. sea salt
1 tsp. each: sea kelp and basil
½ tsp. paprika
⅛ tsp. or less cayenne pepper
Optional: ⅛ tsp. cumin powder OR dill weed

Drain the soaking water from the beans. Wash the beans and cover 1 inch above them in water. Cook until tender. Pour off and save all the cooking juice except for 2 cups. (Save for gravy) Leave the 2 cups
with beans.

While the beans are nearly finished, in separate pot, steam the hard vegetables like potatoes, artichokes, carrots and eggplant for 10-15 min. Then add the rest of the veg., and cook another 7-10 min. until tender but still slightly crunchy.

Then add all the drained veg. to the beans along with all the herbs and spices. (save the steaming water for stock) Simmer everything together on low to medium heat for 20-30 min. until the flavours mingle.

Serves 10-12