Italian Veggie Stew
2 Cups fresh sliced mushrooms
3/4 cup chopped red bell pepper
1/2 cup chopped onion
1/2 cup sliced carrot
3 garlic cloves, minced
3 cups veg. Broth
2 15-oz cans (3 cups) butter beans, rinsed and drained
1 14.5 oz can diced tomatoes, untrained
1 cup chopped yellow potato
1 cup chopped sweet potatoes
2 teaspoons dried Italian seasoning
1 teaspoon dried Aleppo pepper
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder