10 medium Potatoes -- peeled & cubed

6 medium Carrots -- peeled & sliced

1 large Onion -- chopped

6 stalks Celery -- sliced

6 cubes Low-sodium Vegetarian Bouillon

1/4 cup Olive oil

1 can Cream of Mushroom Soup

10 cups Water

2 teaspoons Salt

1 teaspoon Black Pepper -- fresh ground

2 tablespoons Parsley -- dried or fresh

1/4 cup Cornstarch

1 cup Cold Water

In a very large pan, heat olive oil over medium heat, then add bouillon cubes, onion and celery. Simmer over medium-low heat until tender. Add potatoes, carrots & mushroom soup and stir well. Then add 10 cups water and seasonings, and stir well. Simmer over low-medium heat for about one hour or until vegetables are tender. In a shake mixer, or a large cup, mix cornstarch with cold water and slowly pour into simmering mixture, stirring constantly until stew has thickened. Serve with dinner rolls on the side.