Method

1. Heat oil in a large, heavy-bottom saucepan with a lid.
2. Add the onions, celery, carrots, and potatoes and cook, stirring frequently, for 5 minutes until soft.
3. Add the stock, navy beans, and soy sauce, and bring to a boil.
4. Reduce heat, cover, and simmer for 12 minutes.
5. Add the baby corn and fava beans and season with salt and pepper to taste.
6. Simmer for an additional 3 minutes. Meanwhile, discard the outer leaves and hard central core from the cabbage and shred the leaves.
7. Add to the pan and simmer for an additional 3-5 minutes, or until all the vegetables are tender.
8. Mix the cornstarch and water together in a small bowl until a smooth paste forms, then stir into the pan and cook, stirring, for 4-6 minutes, or until the liquid has thickened.