Three Bean Stew

2 onions, quartered
4 garlic cloves, minced,
1 tbsp olive oil
3 carrots, sliced thin
3 celery stalks, sliced thin
4 cups diced tomatoes, drained
1.5 cups water
1 tbsp Better Than Boullion Vegetable Base
2 tsp worcestershire sauce
1 6 oz can tomato paste
1 tbsp chili powder
1.75 cups canned kidney beans, drained
1.75 canned black beans, drained
1.75 canned garbanzo beans, drained
1/8 tsp black pepper
1/8 tsp cracked red pepper (optional)

1.5 cups of vegetable broth can be substituted for bouillion and water. Instead of garbanzo beans try great northern or pinto beans.

Saute onions, garlic and celery in oil. Add tomatoes, carrots, water and boullion. Bring to a boil and than reduce heat. Cover and simmer 15 minutes. Add remaining ingredients. Cover and simmer for 30 more minutes.

Serving Size: Makes 6 1-cup servings