Succotash Stew: A Hearty Meat-Free Main – Garden & Gun

Ingredients

• ½ cup olive oil
• 3 cups shredded cabbage (about ½ head)
• 1 large onion, chopped
• 2 cups chopped celery (about 3 large stalks)
• 1 cup corn kernels, fresh (about 2 ears) or frozen
• 1 cup chopped carrots
• 1 cup chopped (⅓-inch pieces) green beans
• ⅓ cup chopped garlic
• 1 tablespoon sea salt, or to taste
• 1 teaspoon freshly cracked black pepper, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons dried thyme
• 2 tablespoons dried parsley
• 1 tablespoon dried oregano
• 1 teaspoon crushed red pepper flakes (optional)
• 3 tablespoons nutritional yeast
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 3 tablespoons tamari or coconut aminos
• 3 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon tomato paste
• 6 cups vegetable broth
• 6 large dried bay leaves
• 3 cups baby lima beans, fresh or frozen
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 2 tablespoons chopped fresh thyme leaves
• 2 cups halved cherry tomatoes