4 medium potatoes

2 cups baby carrots

4 cups drained mixed beans, such as kidney or pinto

2 cups drained chickpeas

3 cups canned French green beans, drained

5 cups tomato sauce

1 cup vegetable broth

4 teaspoons dehydrated minced onion

5 teaspoons (or to taste) chili powder

2 teaspoons ground cumin

½ teaspoon (or to taste) salt

• Peel the potatoes, rinse, and chop into small chunks. Wash the carrots and pat dry.

• Combine the potatoes, carrots, mixed beans, chickpeas, green beans, tomato sauce, and vegetable broth in a large saucepan. Stir in the minced onion, chili powder, ground cumin, and salt.

• Bring to a boil over medium heat. Reduce heat to low and cover. Simmer for approximately 1 hour or until the vegetables are tender. Taste and adjust the seasoning if desired.