Brussels Sprout Stew

Serves 6-8

1/4 cup of olive oil
approx 30 brussels sprouts, or 5 cups quartered ( cut off ends and peel first leaves off then cut in four)
2 med onions, peeled and chopped into 1/2 inch pieces
3/4 cups of chopped fresh parsley
1   28oz can of whole peeled tomatoes
4 cups broth
2 cups frozen corn
2 cups chopped escarole
1 tblsp Better Than Boullion Vegy Base
3 Tblsp corn starch (optional)

Saute onions in olive oil for 3-5 minutes until just starting to wilt. Add  brussels sprouts and parsley, cook for 5 mins. Add tomatoes ( squish tomatoes to brake up into small pieces) with juice, broth, corn,  escarole, and vegy base. Cook for 20 minutes.

At this point you can serve as a soup, or add 1 or 2 cans of white beans for some protein or add corn starch mixed in water to thicken. This makes it more of a stew, then serve over mashed potatoes.