Vegetables winter hot pot

Vegetables - winter hot pot
Serves: 5

Ingredients:
2 teaspoons canola or olive oil
1/2 onion, chopped
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1/2 swede, peeled and chopped
1 turnip, peeled and chopped
2 stalks celery, sliced
2 cups shredded cabbage
2 tomatoes, chopped
1 tablespoon tomato paste
3 cups vegetable stock
1 cup red kidney beans, cooked or canned, drained
1/2 cup chopped parsley
Tabasco sauce and Salt to taste

Preparation:
1. Heat oil in saucepan over medium heat.
2. Add onion, carrot, parsnip, swede, turnip, celery and cabbage and stir-fry for 5 minutes.
3. Stir in tomatoes, tomato paste and vegetable stock.
4. Cover and cook until vegetables are tender, about 30 minutes.
5. Stir in red kidney beans, season with Tabasco sauce, salt to taste and stir in parsley.