Vegetable stew

Ingredients:

225g (8oz) Tin Chopped Tomatoes
225g (8oz) Mushrooms
225g (8oz) Green Beans
235ml (8floz) Vegetable Stock
2 Onions
2 Carrots
2 Red Peppers
2 Celery Sticks
1-2 Garlic Cloves
1 Courgette
1 tbsp Tomato Puree
1-2 tsp Worcestershire or Soy Sauce
1 tsp Sugar
Chilli Flakes [Optional]
Oil
Salt and Pepper, to taste

Method:

Peel and slice the onions and carrots. Brush and slice the mushrooms.
Remove the 'strings' from the beans and cut into bite sized pieces.
Quarter the peppers, remove the seeds and pith, then slice Wash and chop the celery.
Wash and slice the courgette. Finely chop or crush the garlic.
Place some oil into a large saucepan and gently fry the onions until transparent.
Add the garlic, mushrooms, carrots, beans, pepper, celery and courgette.
Continue cooking for a few minutes. Add the stock, tomato puree, Worcestershire sauce, sugar, chilli flakes (if used) and season to taste. Stir well and bring to the boil.
Reduce to a simmer, cover and cook for 15-20 minutes or until the vegetables are cooked.