INGREDIENTS
1
Bay leaf
1 cup
Cannellini or navy beans, cooked
2
Carrots, medium
2 cups
Cauliflower florets
3
Celery stalks
8 oz
Cremini mushrooms
4 cloves
Garlic
1/4 lb
Green beans
1
Onion, small
1
Red bell pepper, seeded and cut into 1/4-inch slices
1/2 tsp
Sage
2
Shallots
1
Sweet potato, large
1 tbsp
Thyme, dried
2
Zucchini, cut into 1/2-inch slices, medium
5 cups
Vegetable broth, low-sodium
1 tbsp
Vegan worcestershire sauce
1
Black pepper, Freshly ground
1/2 tsp
Celery seed
1
Sea salt
1/4 tsp
White pepper
8
Small white, yukon gold, or russet potatoes, cut into ¼-inch cubes