1 onion
4 ribs celery
8 carrots
8 ounces mushrooms
5 medium potatoes
2 1/2 cups frozen peas
2 tablespoons minced garlic
5 cups water
1 can tomato paste
1 tablespoon Italian seasoning
1 tablespoon paprika
2 tablespoons parsley
1/2 teaspoon rosemary
salt and pepper to taste
Sauté onion, carrot, and celery in water in large, heavy pot. Add mushrooms and garlic.
Add remaining ingredients except peas. Simmer at least 30 minutes, until everything is tender.
Add peas and some salt and pepper. Cook until peas are thawed.
To thicken the stew, blend up 2 cups of the stew and return to pot. Adjust seasoning and serve.
Serves 6-8.
Total time: 60 minutes.
Original recipe source
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Slow cooker instructions: Add everything except peas to slow cooker (use 3 cups water). Add peas 1 hour before dinner. Thicken as described above.
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Serving suggestions
Mashed potatoes
Whole-grain artisan bread
Salad
Fresh fruit
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