Start by reconstituting the sun-dried tomatoes. Put them into a small sauce pan, added enough water to cover them completely and bring them to a boil. As soon as the water starts to boil, take them off the heat and let them sit for 5 minutes until they are reconstituted. Drain but save a little of the liquid to add to the stew if it gets too thick or just to add some additional flavor.

You can always opt for sun-dried tomatoes that are packed in oil as Michele's recipe suggests, but I prefer stocking dry sun-dried tomatoes. They last a long time and you don't have to store the unused jar of tomatoes in the refrigerator.

Prep the onion and garlic by finely chopping them. When the sun-dried tomatoes are cool enough to handle, chop them up too.

Heat up a saucepan over medium heat. Add the oil and when it gets hot, but not smoking, add the onions and garlic. Cook for a couple of minutes and add the carrots and the brussels sprouts. Let this cook for a couple more minutes.

Add the sun-dried tomatoes, frozen corn and the three cans of beans WITH juices. Give everything a stir, cover and simmer for 20 to 45 minutes. The longer you let it simmer, the more the flavor will mellow. If the pan gets too dry, you can add a few tablespoons of water or reserved liquid from reconstituting the sun-dried tomatoes.

Add the vinegar and simmer for an additional 5 minutes. Taste and adjust seasonings with salt and pepper. Serve over your choice of grain or pasta.