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Throat Soothing Vegetable Stew 1 cup vegetable stock 1 15-ounce can tomato sauce 1 cup chopped yellow onions 1 tablespoon fresh time or 2 teaspoons dried 1 1/2 teaspoons ground cumin 4 cloves garlic, minced freshly ground black pepper, to taste 1 bay leaf 1 cup corn kernels 1 cup frozen peas 1 cup sliced celery 1 cup chopped red bell peppers 1 cup sliced carrots 1 cup chopped green beans 1 cup chopped eggplant 1 cup chopped spinach 2 cups plain soy or rice milk 2 tablespoons peanut butter dash of hot pepper sauce In a large pot, combine the stock, tomato sauce, onions, thyme, cumin, garlic, black pepper, and bay leaf and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Then add the corn, peas, celery, bell peppers, carrots, green beans, and eggplant and continue to simmer until the vegetables are tender, between 10 - 12 minutes. Meanwhile, whisk together the soy milk, peanut butter and hot pepper sauce. When the vegetables are tender, add the spinach and the soy milk mixture into the soup and simmer for an additional 5 minutes. Discard the bay leaf. Serve warm withminced scallions.