Winter Vegetable and Aduki Bean Stew

Ingredients

• 1/2 cup dried aduki beans + 1 kombu/kelp strip, soaked over night or at least 8 hours
• 1/2 cup quinoa, rinsed and drained
• 1 large brown onion, chopped
• 2 garlic cloves, minced
• 3/4 cup carrots (roughly 2 medium carrots), cut into coins
• 3/4 cup celery (roughly 2 medium celery ribs) cut into 1 cm long chunks
• 1 cup cabbage, sliced
• 1 1/2 cup chestnut mushrooms, halved or quartered depending on size
• 400 g can chopped tomatoes
• Water + 1 stock cube (or vegetable stock)
• 1 tbsp Herbes de Provence
• 1/2 tbsp dried thyme (for extra herby punch)
• 2 bay leaves (not for eating, just flavour additions)
• 1 tsp smoked paprika
• Tamari/Shoyu/Soy sauce/Sea salt and black pepper, to taste