Roast diced mushrooms, carrots, green pepper, onion, and garlic for 40 minutes at 350 degrees.

Use a 20 oz. bag of 16 bean soup mix instead of canned beans. Soak beans according to directions.

Combine ingredients in a slow cooker with tomatoes and 4 cups of vegetable broth instead of 1/2 cup in the original recipe.

Instead of soy sauce and paprika, add pepper, oregano flakes, and a Tuscan blend of spices to taste.

Cook covered on high for 4.5 hours in slow cooker until beans are tender.

Cook 12 oz. instead of 2 cups of noodles and stir in.

No need for cornstarch. Stew will be nice and thick.