This wholesome stew has huge pieces of potato, carrot, celery, and onion and portabella mushrooms in it, which replace the beef. Garlic, paprika, and rosemary give it a wonderful flavor. This is one of my favorite recipes, as my husband loves it!
- 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
- 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
- 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
- 2 medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups)
- 1½ tablespoon finely chopped garlic (about 6 medium cloves)
- 5 cups of water
- 2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
- ⅓ cup tomato paste (half of a 6-ounce can)
- 1 tablespoon dried Italian herb seasoning
- 1 tablespoon paprika
- 2 teaspoons finely chopped fresh rosemary
- 1½ cups cooked peas (if frozen, rinse under warm water)
- ½ cup fresh parsley, chopped
- Heat 1 tablespoon of water in a soup pot over medium heat.
- When the water starts to sputter, add the onions, carrots, and celery, and cook, frequently stirring, for about 8 minutes, adding water as required.
- Add chopped mushrooms and garlic into the soup pot and still cook while stirring for five minutes, adding water as required.
- Add 5 cups of water, potatoes, tomato paste, Italian herb seasoning, and paprika into the soup pot and bring it to a boil, uncovered. Turn down the heat to medium-low and add the rosemary and stir well.
- Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes become tender enough.
- Add the peas and cook for five minutes.
- Pour 2 cups of the stew (broth and vegetables) into a blender, and blend for a few seconds. Pour the blended mixture back into the pot, add the parsley and stir well.
Peeling the Potatoes: I like to peel the skin off the potatoes before cooking them, but it’s optional.
Rosemary: If you don’t have fresh rosemary, then use 1/2 tsp dry rosemary.
Serving size: 1.25 cups
Saturated Fat: 0.2g