Autumn Vegetable Stew

2 tablespoons vegetable oil
1 large onion, sliced
2 carrots peeled and sliced
8 ounces green beans, halved
2 cups shredded green cabbage
2 cups low-sodium tomato juice
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon turmeric

In a large Dutch oven, heat oil. Add onion and sauté 3 minutes, stirring frequently. Stir in carrots, beans, cabbage, tomato juice, coriander, chili powder and turmeric. Heat to boiling. Reduce heat to medium; cover and simmer 20-30 minutes or until vegetables are tender.

Serves 2 to 4.


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