2 tsp olive oil
1 large clove garlic, minced
1 large onion halved and sliced
1 stalk celery, diced
2-3 large carrots (about 1 lb), cut into sugar-cube size pieces
1 1/2 tsp dried thyme
1 cup red wine
1/4 cup water
14.5 oz can diced tomatoes
2 tsp Better than Bouillon Vegetable or 2 vegetable stock cubes
salt and freshly grated black pepper
1 3/4 cups frozen small green peas
2 lbs sweet potatoes, baked and cooled
1 cup Daiya cheddar cheese, about 1/4 lb