Homestyle Beefless stew

2 cans pinto or kidney beans*, drained and rinsed (If you aren't a big fan of beans and want a less "beany" flavor try garbanzo beans)
olive oil (or butter works great for extra richness)
3 or 4 potatoes, peeled and cut into 3/4 in cubes
2 large carrots, cut into coins
2 stalks celery, sliced
1 large onion, chopped
1 c. frozen corn
1 1/2 c. frozen peas or green beans
1/8 tsp. Garlic powder
1 tsp. Mustard
1 bay leaf
1 tsp. Seasoning salt ( I like Lowrys)
¼ tsp. Pepper
3 beef bouillon cubes (Again Edward&Sons vegan is awesome)
1/4 c. brown gravy powder or Flour
1 tsp. soy sauce

Saute Onion in oil until translucent. Add potatoes, carrots, and celery and cook for 1 minutes more, stirring. Add 2 c. water, two bouillon cubes, garlic powder, mustard, bay leaf, seasoning salt, and pepper. Simmer uncovered until vegetables are tender. Add corn and peas or green beans. Combine gravy powder/flour and 1 cup water until smooth making sure to eliminate all lumps. Add remaining beef cube to pan until dissolved. Add flour and water mix, add soy sauce and stir until thickened and bubbly.

*If your beans are crunchy or hard add them with the water and seasonings. If they are already soft add them then end with the frozen veggies or they will turn mushy.