This is one of those things made with stuff that’s in the fridge, in the cupboards, and leftover from the previous night’s meal.

Ingredients (for 2 –  3 servings):

2 shallots, peeled and diced

1 small yam, peeled and chopped into chunks

2 stalks of celery, cut into slices

28 oz can of organic diced tomatoes

1 cup mixed beans (I had made some kidney beans and chickpeas the other night)

1/2 cup brown rice (left over from a stir fry made yesterday)

1 stalk of broccoli (cut into slices)

4 large black olives, quartered (or more; 4 olives is all I had left in the fridge)

1 tbs of olive oil

How:

In a deep sauce pan, sautee the shallots in the olive oil. Add the chopped yam, and sautee until tender. Add the celery, the beans, and the rice and continue cooking.  Add the tomatoes, broccoli and olives. Cover and cook over medium heat, for about 20 – 25 minutes, until all vegetables are tender and flavours have had a chance to blend.

If you feel like adding a topping and want to keep it vegan, add a tsp of nutritional yeast flakes when serving. Enjoy!