In a large stockpot or saucepan over medium heat, add the onion, garlic, carrots, celery, and mushrooms. Sauté until the vegetables soften, about 5 minutes. The onions and mushrooms should sweat out excess liquid so no oil or water is necessary in the pan. If it gets too dry, add a tablespoon or two of water or broth.
1 medium yellow onion, 5 cloves garlic, 2 large carrots, 2 stalks celery, 8 oz mushrooms
Add the tomato paste and stir to coat, then add the potatoes and cook for another minute or two. Add the vegetable broth and spices, stir well. Bring to a boil, cover, and turn down heat to a simmer. Allow to simmer for 10-15 minutes until potatoes are soft.
5 cups low-sodium vegetable broth, 6 oz tomato paste, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried thyme, 3-4 medium yukon potatoes
Add the frozen peas and cabbage and stir well. Continue cooking until heated through.
2 cups frozen peas, 2-3 cups chopped cabbage
Meanwhile, make a slurry by adding 1:1 ratio of cold water to cornstarch in a small bowl and stir to combine. Stir the slurry into the pot. Allow to simmer until the stew begins to thicken.
2 tablespoons cornstarch
Divide into bowls and garnished with fresh parsley if desired. Enjoy!
fresh parsley