Quick-Fix Vegetarian, page 161
2 Tbsp olive oil
1/2 cup onion, chopped
1 cup carrot, sliced
3 cloves garlic, minced
1 pound potato, halved or quartered
1 bell pepper, cut into 1-inch cubes
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 15-oz can diced tomatoes, drained
2 tsp Dijon mustard
1 tsp ginger, minced
1/2 tsp paprika
1/2 tsp marjoram
2 cups vegetable broth
Salt and pepper
Heat oil in a medium skillet over medium heat. Add onions, carrots, and garlic; cover and cook until softened, about 5 minutes. Transfer to a 4-quart pot. Add potatoes, bell pepper, zucchini, and tomatoes.
In a small bowl, combine mustard, ginger, paprika, and marjoram. Stir in a small amount of vegetable broth to blend, then add to the pot with remaining broth and salt and pepper to taste.
Cover and cook on low heat for 1 hour, until the vegetables are tender.