Spanish Vegetable Stew

Recipe Ingredients

		Juice of 1/2 to 1 lemon - to taste
1/2 cup	20g / 0.7oz	Chopped fresh flat-leaf parsley
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - quartered, and (large)
		Thinly sliced
2		Garlic cloves - (to 3) - minced
2		Potatoes - peeled, diced (large)
3		Carrots - peeled, sliced (medium)
1/2 cup	118ml	Dry white wine
8 oz	227g	White or cremini mushrooms - stemmed, sliced
1 1/2 teaspoons	7.5ml	Sweet paprika
8		Asparagus spears - trimmed, and
		Cut into 1" pieces
1		Artichoke hearts - (15 oz) - drained, quartered
1 cup	237ml	Frozen green peas

Recipe Instructions

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.

Source:
Vegetarian Times, March 2001

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