Autumn Vegetable Stew - The Conservation Foundation

Ingredients

• Beans
• Cabbage
• Carrots
• Onions 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 carrots peeled and sliced
• 8 ounces green beans, halved
• 2 cups shredded green cabbage
• 2 cups low-sodium tomato juice
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon turmeric