Vegetarian Stew

There are only a handful of meat dishes that I really miss, and one of them is my mom's beef stew. Since I was little, I remember her making these huge, mouth-watering pots of stew with big, chunky vegetables and her famous Hawaiian cornbread. I don't eat the beef anymore, but Mom has lovingly adapted the recipe and I'm currently within smelling distance of another one of those yummy pots. Once we get moved and settled, I definitely intend to make it again, and here's how...

In a crock pot, combine...
*diced raw potatoes
*chopped mushrooms (I like them in big chunks)
*chopped carrots
*chopped celery
*2 cans (or 1 large can) stewed tomatoes
*2 cans (or 1 large can) cream of mushroom soup
*2 cans (or 1 large can) french onion soup : This one can be a problem, as it often contains beef stock. Check the can and if you can't find a veggie option, use mom's ingenious substitute...onion soup mix OR another option with rich, deep flavor.
*veggie boullion or stock (Yes, they DO make veg boullion cubes!)

Cook it on high all day, and enjoy with a big pan of cornbread OR use one of Rusty and I's favorite tricks...throw the cornbread batter in the waffle maker for a fast, fun-shaped, crunchy on the outside, crumbly on the inside alternative.