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Vegan Mexican Stew

Ingredients

  • 5 medium potatoes, peeled and cubed
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 4 1/2 cups water
  • 4 cubes vegetable bouillon
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 1/2 tablespoons seasoned salt
  • 1 (29 ounce) can hominy, drained
  • 1 (28 ounce) can diced tomatoes with green chile peppers
  • salt and pepper to taste
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