Vegetarian Stew




3 cups leeks, scrubbed and chopped in 1/2-inch pieces
1 clove garlic, crushed
1 tbsp. olive oil
2 cups raw carrots, scrubbed and finely diced
1 cup raw red potato, finely diced
2 tbsp. tomato paste
1 dash dried thyme
1 dash dried oregano
Salt and pepper, to taste
2 cups vegetable broth
1/2 cup ripe olives, pitted and chopped


Saute leek and garlic in oil in a 4-quart stew pot. When leeks are soft, add all other vegetables and seasonings. Add broth, cover, and bring to boil. Reduce heat and simmer at least 45 minutes. During last five minutes of cooking, stir in olives.

Author's Comments

Thicken with 1 tablespoon whole wheat or rice flour if desired.

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