6 potatoes
1 1/2 c. defatted chicken stock
1 lg. onion, chopped
1 c. mushrooms, chopped
1/2 c. green bell pepper, chopped
1/2 c. celery, chopped
3 cloves garlic, minced
1 tbsp. soy sauce (low sodium)
1/4 tsp. cayenne pepper
1 (16 oz.) can tomatoes in juice

Place potatoes in pot of boiling water and cook for 25 minutes over moderate heat until partially done. Remove from pot and cool briefly; peel and halve lengthwise. Bring stock to a boil in a large skillet, then add onion, mushrooms, green pepper, celery, and garlic. Cook vegetables over moderate heat for 5 minutes, stirring occasionally. Add soy sauce and pepper. Cover and simmer for 5 minutes, stirring if needed. Stir in tomatoes. Bring the sauce to a boil, then lower heat. Place in pan and simmer for 15 minutes until potatoes are tender. Stir occasionally. Serves 6.