Curried Three Bean Stew

Adapted from http://taliafuhrman.com/im-so-healthy-curried-three-bean-stew/

Ingredients (makes 10-15 servings):
1 (15 oz) can white navy beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 carton (4 cups) low-sodium vegetable broth
1 yellow onion, finely chopped
3 large carrots, diced
1 zucchini, chopped
4 small or 3 large stalks celery, sliced
2 cups mushrooms (about 12 small button mushrooms), sliced
1 bunch kale, finely chopped
1 tablespoon high quality curry powder
½ teaspoon cumin
¼ teaspoon turmeric
1 tablespoon Bragg’s Liquid Amino Acid
Directions:
1) In a large pot, add 1 cup of water with chopped onion, minced garlic, curry powder, cumin and turmeric. Sautee for about 5 minutes over low-medium heat. Add a few more tablespoons of water, if necessary.
2) Add veggie broth and Bragg’s Liquid Amino Acid and cook for another five minutes.
3) Stir in chopped vegetables (except for mushrooms) and cook over medium heat for approximately 10 minutes. After 10 minutes, add mushrooms and all beans (do not add the liquid in the cans of beans).
4) Simmer on a low flame for another 20-30 minutes and you’ve got one tasty stew on your hands. Enjoy!