Spanish Vegetable Stew

Spanish Vegetable Stew
Spanish Vegetable Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Juice of 1/2 to 1 lemon to taste

  • 1/2

    cup chopped fresh flat-leaf parsley

  • 1

    tablespoon olive oil

  • 1

    large onion quartered, and thinly sliced

  • 2

    garlic cloves - (to 3) minced

  • 2

    large potatoes peeled, diced

  • 3

    medium carrots peeled, sliced

  • 1/2

    cup dry white wine

  • 8

    ounces white or cremini mushrooms stemmed, sliced

  • 1 1/2

    teaspoon sweet paprika

  • 8

    asparagus spears trimmed, and cut into 1" pieces

  • 1

    can artichoke hearts - (15 oz) drained, quartered

  • 1

    cup frozen green peas

Directions

In soup pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, 4 minutes. Add garlic and continue to stir until onion is golden, another 8 minutes. Add potatoes, carrots, 2 cups water, wine, mushrooms and paprika. Increase heat slightly to bring to a simmer, then reduce heat, cover and simmer until potatoes and carrots are tender, 15 to 20 minutes. Add asparagus and cook over low heat until tender but still crisp, 4 to 6 minutes. Stir in artichoke hearts, peas and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat 5 minutes longer. If time allows, let stew stand for an hour or so before serving. Reheat gently as needed; taste and correct seasonings and add just a bit more water if needed. This recipe yields 6 servings. Per Serving: 275 Cal; 6g Prot; 3g Total Fat (0 Sat. Fat); 29g Carb.; 0mg Chol; 91mg Sod.; 9g Fiber.

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