Winter Vegetable and Aduki Bean Stew

Name: 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

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This winter vegetable and aduki bean stew is a comforting one pot meal that will tie you over until the ice melts!

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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