Spanish Vegetable Stew

[Guest guest]

I forgot about this recipe.  Made it last night.

Enjoy

Donna

 

Spanish Vegetable Stew

 

the juice of 1/2 to 1 lemon to taste

1/2 cup chopped fresh flat-leaf parsley or cilantro

1 tablespoon olive oil

1 large onion, quartered, thinly sliced

2 to 3 garlic cloves, 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, cut into 1 " pieces

1 15 oz. can artichoke hearts, drained, quartered

1 cup frozen green peas

 

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 45 mins. or so before serving. Reheat gently as needed; taste and correct

seasonings and add just a bit more water if needed.

Serves 6.