"Beefy" Country Vegetable Stew

This classic roast beef stew gets a makeover in this low fat, high fiber veg version.

3 lrg potatoes, scrubbed and diced
2 cups soy curls, broken into bite size pieces
3 cloves garlic, minced
1 medium onion, chopped
3 large carrots, peeled and diagonally sliced
1 cup frozen green beans
3 stalks celery, thinly sliced
3 Tbsp Vegetarian Express beef-style seasoning
1/2 tsp rosemary
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp savory or sage
Salt to taste
Chopped fresh parsley

Boil the potatoes in just enough water to cover until almost done. Add remaining ingredients except parsley and simmer until potatoes are done, soy curls are tender, and veggies are to desired tenderness. Add fresh parsley just before serving.