Beefless Stew

By jeenikeen

Stew don't need no stinkin' meat! This vegetarian stew is hearty, clean and nutritious, and features potatoes, mushrooms, oinon, celery, carrot, and herbs.

Ingredients

• 1 1/2 large yellow or white onions, chopped into 3/4-inch pieces
• 3 ribs celery, chopped into 3/4-inch pieces
• 3 medium carrots, sliced lengthwise and cut into 3/4-inch pieces
• 2 portabella mushrooms cut into 3/4-inch pieces, about 1/2 pound
• 1 1/2 tablespoon garlic, finely chopped, about 5 to 6 cloves
• 5 cups water
• 2 pounds white potatoes, cut into 3/4-inch pieces
• 1/4 cup tomato paste
• 1 tablespoon dried Italian herb blend
• 1 tablespoon paprika
• 2 teaspoons fresh rosemary, finely chopped
• 1 1/2 cups green peas (if frozen, thaw first)
• 1/2 cup fresh parsley leaves, chopped
• Ground black pepper to taste

Preparation

Step 1

Heat a large soup pot on high with 1 tablespoon of water. When the water begins to sputter, add the onion, celery, and carrot, and cook for 7 to 8 minutes, stirring frequently as the edges of the onion browns slightly, and adding a little water as needed to prevent sticking.

Stir in the mushrooms and garlic, and continue to cook while stirring for an additional 5 minutes, adding water as needed.

Add the 5 cups of water, potatoes, tomato paste, dried Italian herbs, and paprika. Bring to a boil, and then reduce heat to a low boil. Stir in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.

Place 2 cups of the stew (broth and vegetables) into a blender, and blend under very smooth. Stir this back into the pot to thicken the stew, and stir in the parsley. Serve with a few twists of ground black pepper and, if you like, add a small sprig of rosemary as garnish.