Southwest Vegetable Stew Recipe

Ingredients

• 3 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
• 8 small unpeeled red potatoes, cut into 1-inch pieces (4 cups)
• 4 medium carrots, cut into 1/2-inch pieces (3 cups)
• 2 medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups)
• 1 medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
• 1 medium onion, cut into 1/2-inch wedges (1 cup)
• 2 cloves garlic, finely chopped
• 2 cans (14 1/2 ounces each) stewed tomatoes, undrained
• 1/4 cup tomato paste
• 1 1/2 teaspoons dried oregano leaves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped fresh cilantro