Vegetable Stew - cooking recipe

Ingredients

8 small new potatoes
3 large carrots
2 to 3 Tbsp. olive oil
1 small onion, chopped
1 stalk celery, chopped
1 small head broccoli, chopped
2 small zucchini, sliced
1 to 2 c. water
1 c. frozen lima beans (optional)
1/3 c. frozen sweet peas (optional)
1/4 tsp. celery seed
1/4 tsp. dried sage
1/4 tsp. dried marjoram
1/2 tsp. sea salt or 1 vegetable bouillon cube or 2 tsp. vegetable broth

Preparation

Place whole potatoes and carrots in a vegetable steamer, covered, over boiling water for 15 minutes.
Cut carrots into 1/2-inch slices.
Peel potatoes and cut into 1-inch cubes; set aside.
Heat oil in a 4-quart pot.
Add potatoes, carrots, onion, celery, broccoli, salt, bouillon and water.
Bring to a boil, then simmer, covered, for 5 minutes.
Add zucchini, lima beans and peas.
Return to boil, cover and simmer for 10 minutes, stirring occasionally.
Serves 2.