Serve this marinara with spinach tagliatelle or your favourite pasta. Drizzle with fresh lemon juice just before eating.
Heat a large saute pan (or a large pot) over medium-high heat. Add the water, mushrooms, bay leaf, herbs and seasonings. Stir well and saute for 5 minutes or until mushrooms shrink and release water.
Stir in the red bell pepper, carrots, kidney beans, corn, diced tomatoes, and tomato paste. Bring to a boil and simmer for 10-15 minutes stirring occasionally (so the liquid reduces and the sauce thickens). Lower the heat slightly if the sauce starts to stick to the bottom and stir more often. Add a splash or two of water if the sauce is too thick.
Just before you take the sauce off the heat, stir in half a can of peas.