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Title: Best Ever Beefless Stew
Categories: Stews, Vegetarian
Yield: 10 Cups

1 1/2 lg Yellow or white onions
- (3 c); diced 3/4"
2 1/4 c Carrots (3 md);
- sliced lengthwise,
- chopped 3/4"
1 c Celery ribs (3);
- chopped 3/4"
2 md Portobello mushrooms (4 c);
- diced 3/4"
6 cl Garlic; minced
2 lb White potatoes (6 c);
- peeled, diced 3/4"
1/3 c No-salt-added tomato paste
1 tb Dried Italian seasoning
1 tb Paprika
2 ts Fresh rosemary;
- finely chopped
1 1/2 c Peas; thawed
1/2 c Fresh parsley; chopped

Preparation time: 40 minutes
Cooking time: 20 minutes

In a Dutch oven or soup pot, cook onions, carrots, and celery with
1 tb water over medium-high heat for 8 minutes, stirring frequently
and adding water, 1 to 2 tb at a time, as needed to prevent
sticking. Stir in mushrooms and garlic; cook 5 minutes more,
stirring frequently and adding water as needed.

Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add
5 cups of water. Bring to boiling; reduce heat to medium-low. Stir
in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir
in peas; cook, covered, 5 minutes more or until carrots and
potatoes are tender.

Transfer 2 cups of the mixture to a blender. Cover and blend until
smooth. Return to soup pot. Stir in parsley.

Recipe by Cathy Fisher, Nov 15, 2021

Recipe FROM: <https://www.forksoverknives.com/recipes/
vegan-soups-stews/best-ever-beefless-stew>

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