4 ribs celery
1 onion chopped or a bunch of scallions
1 bulb fennel chopped
Brussels Sprouts, carrots (or whatever vegetables you prefer)
1 can fire roasted diced tomatoes
Sea salt, black pepper, cumin, turmeric
Using 2-3 tbsp. olive oil heat a large nonstick pan; chop vegetables and add to pan, season and add can of tomatoes and half can of water. Bring to boil and then lower to simmer, cover and cook 30-45 minutes until tender.
One of my favorite go-to veggie side-dishes or a quick lunch, with or without a healthy grain like quinoa or millet.
*Can also include a rinsed, drained can of beans of your choice - I especially like Garbanzo beans in this! Bumps up fiber and protein.