- PREP-TIME: 40 MINUTES / READY IN: 1 HOUR
- MAKES 10 CUPS
- Credit Forks Over Knives
Tuck into this cozy meal whenever you’re in need of a little TLC. Portobello mushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day! These healthy vegan lunch ideas are ready for you to try.
Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.
By Cathy Fisher, Nov 15, 2021
- 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 portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
- 6 cloves garlic, minced
- 2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
- ⅓ cup no-salt-added tomato paste
- 1 tablespoon dried Italian seasoning
- 1 tablespoon paprika
- 2 teaspoons finely chopped fresh rosemary
- 1½ cups thawed frozen peas
- ½ cup chopped fresh parsley
- In a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons 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.