Stewed Vegetables

You could call this vegetable stew if you wanted, too. It's burning my mouth, but it's so good I'm eating it anyway. Hopefully this will help my fever break. This should be served with saltine crackers. They are really yummy with it, and I am not generally a crackers-with-soup kind of girl. For dessert, I recommend two mint-chocolate chip cookies.

This is made similarly to ratatouille, but it is not, by any means, the same thing. It is, however, a good way to get rid of a lot of veggies all at once. It could be good with rice, too. I'll make some tomorrow and find out.

1 medium red potato (last potato!), cut into cubes
1 red onion, cut into chunks
3 carrots, cut into chunks (I didn't peel them)
1 zucchini, cut into thick slices
1 large handful of green beans, ends trimmed and cut in half
1 green bell pepper, cut into chunks
3 celery stalks, w/ leaves, cut into chunks
1 can of stewed tomatoes
1 cup vegetable broth
salt and pepper to taste
1/2 teaspoon: french tarragon, margoram, spanish thyme
1/4 teaspoon crushed lavender

Combine all into a saucepan. Cook over low heat for at least 3 hours (I think mine went 5, since I forgot about it for a bit), stirring periodically to move less-cooked veggies into the liquid. Serves 2.