Vegetarian Beefless Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, (finely chopped)
• 1 cup chopped celery
• 2 cups carrots, (peeled and sliced into 1/4 inch slices)
• 4 large portabella mushrooms, (stem and gills* removed, cut into 1 inch cubes)
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 4 cloves garlic, (minced)
• 6 cups low sodium vegetable stock
• 3-4 large white flesh potatoes, (peeled and cubed into 1 inch pieces)
• 4 tablespoons tomato paste
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon paprika
• 1 1/2 tablespoons fresh rosemary, (finely chopped)
• 2 cups frozen green peas
• 1/4 cup fresh parsley, (chopped)

Instructions

1. 1

   Add the onions and olive oil to a large soup/stock pot over medium heat. Saute the onions for 2-3 minutes until they become soft.

2. 2

   Add the mushrooms and stir into the onions. Saute until the mushroom release their moisture and become browned. About 10 minutes will do.

3. 3

   Next, add the chopped carrots, celery, salt and pepper. Stir to combine and cook for 5 minutes.

4. 4

   Add the garlic and continue cooking for 2 minutes.

5. 5

   Next, add the vegetable stock, potatoes, tomato paste, oregano, basil, paprika, and rosemary. Stir to combine.

6. 6

   Cover the pot with lid and allow to cook for 25 minutes, stirring occasionally.

7. 7

   Check to see that the potatoes and carrots are fork tender. If not, allow five more minutes of cooking time. If they are tender, move on to the next step.

8. 8

   Add the frozen peas. Stir into the soup and continue to cook for 2-3 minutes.

9. 9

   Scoop out two cups of the stew - try to get an even amount of vegetables and broth. Puree in a blender until completely smooth. Return the puree to the pot and stir into the stew.

10. 10

    Add the chopped parsley. Stir and turn off the heat. Place the lid back on the pot and allow the stew to sit for five minutes.

11. 11

    Stir again and serve immediately.