Step 1

In a large pot, heat olive oil, then add onion and garlic; sauté 3–4 minutes or until onion is translucent.

Step 2

Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.

Step 3

Cook for 2–3 minutes.

Step 4

Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.

Step 5

In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.

Step 6

Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.

Step 7

Serve.