1 tbsp olive oil
salt; to taste
black pepper; to taste
2 cloves garlic; chopped, finely
1 tsp vegetable bouillon
1 dark beer; Smithwicks
28 oz tomatoes; canned
3 medium yukon gold potatoes; diced, 1/2 inch
7 oz pearl onions; frozen
7 oz corn; frozen
3 medium carrots; sliced, thin
7 oz peas; frozen
1 cup celery; diced
1 cup green beans; frozen
2 bay leaves
1/2 tsp thyme
1/2 tsp red pepper flakes; crushed
32 oz vegetable broth
1/2 tsp vegan Worcestershire sauce
2 cups water

1. Pre heat oil in a large stock pot.

3. Add garlic and cook for approx 1 minute then stir in vegatable bouillon and deglaze pot with beer.

4. Mix in tomatoes with their liquid and break them up with a spoon.

5. Add the onions, corn, carrots, peas, celery, green beans, bay leaves, thyme and red pepper flakes to pot and stir them around.

6. Stir in vegetable broth, Worcestershire sauce and water.

7. Cover and simmer for 2 to 3 hours checking and stirring occasionally.

Serve with cornbread or crackers.