Gevetch | Oklahoma State University

Ingredients

• 1/2 medium yellow onion (1 cup)
• 1 large garlic clove, chopped
• 1 medium white skinned boiling potato, peeled and cut in 1-inch pieces (1-1/4 cups)
• 1 medium sweet potato (8 ounces, peeled, halved and cut in 1-inch pieces)
• 1/4 medium head green cabbage (6 ounces), cut in 1-inch pieces (1-1/2 cups)
• 3 ounces fresh mushrooms halved1 bay leaf
• 2 medium carrots cut in 1-inch pieces (1 cup)
• 1 medium celery rib cut in 1-inch slices (3/4 cup)
• 1 medium green pepper cut in 1-inch pieces (1 cup)
• 1/2 medium cauliflower cut in large florets (about 12-13 florets or 1-1/4 pound)
• 1/2 small eggplant peeled and cut in 1-inch cubes (3 cups)
• 1-1/4 cups shelled fresh lima beans or frozen limas (not baby limas)
• 1/4 cup coarsely chopped flatleaf parsley
• 4 ounces fresh green beans, trimmed
• 2 medium tomatoes, seeded and coarsely chopped (2 cups)
• 1 cup low sodium tomato juice
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper