Bean and Veggie Stew

• 1 1/2 onion
• 1 Tablespoon olive oil
• 4 garlic
• 28 Ounce diced tomatoes
• 3 carrot
• 3 celery
• 1 1/4 Cup low sodium vegetable broth
• 1 Tablespoon worcestershire sauce
• 16 Ounce canned red kidney beans
• 15 Ounce pinto beans
• 15 Ounce canned black beans low sodium
• 6 Ounce tomato paste
• 1 Tablespoon chili powder
• 1 Teaspoon cumin
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 Tablespoon cilantro

• In a large saucepan, saute onions in oil until tender, about 6 minutes; add the garlic, cook 1 minute longer.
• Add the tomatoes, carrots, celery, broth and worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.