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Spanish Vegetable Stew

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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

Details

Servings 6

Preparation

Step 1

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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