Wakula's First Shot at Vegetable Stew

Ingredients

• 2 tablespoons butter
• 1 large yellow onion, chopped
• 2 bunches leeks, chopped
• 1 clove elephant garlic, chopped
• 4 stalks celery, chopped
• 3 large carrots, chopped
• 1 ½ quarts vegetable broth
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can black beans
• ½ head Chinese cabbage, cored and shredded
• 4 large potatoes
• 1 tablespoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon celery salt
• 1 dash ground cayenne pepper
• 2 bay leaves
• grated Parmesan cheese to taste

Directions

Melt the butter in a large pot over medium heat. Add the chopped onion, leeks, and garlic, and cook them gently until they’re soft and fragrant. Next, toss in the celery and carrots, giving everything a good stir. Pour in the broth and tomato sauce, then add the black beans, cabbage, and potatoes. Sprinkle in the oregano, basil, black pepper, celery salt, cayenne pepper, and drop in the bay leaves. Bring the mixture up to a boil, then lower the heat, cover the pot, and let it simmer for about 25 minutes. Stir it now and then until the vegetables are nice and tender. When you’re ready to serve, sprinkle some Parmesan cheese on top for a little extra flavor.