Vegetarian Beefless Stew
Ingredients
- 2 tbsp. olive oil
- 1 large onion, finely chopped
- 1 cup celery, chopped
- 2 cups carrots, peeled and sliced into-¼-inch slices
- 4 large portabella mushrooms, stem and gills removed (see note), cut into 1-inch cubes
- ½ tsp. ground black pepper
- 1 tsp. salt
- 4 cloves garlic, minced
- 6 cups low sodium vegetable stock
- 3 – 4 large white flesh potatoes, peeled and cubed into 1-inch pieces
- 4 tbsp. tomato paste
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 1 tbsp. paprika
- 1-½ tbsp. fresh rosemary, finely chopped
- 2 cups frozen green peas
- ¼ cup fresh parsley, chopped
Instructions
- To a large soup/stock pot, over medium heat, add the onions and olive oil.
- Sauté the onions for 2 to 3 minutes until they become soft.
- Add the mushrooms and stir into the onions; sauté until the mushroom release their moisture and become browned; about 10 minutes will do.
- Next, add the chopped carrots, celery, salt and pepper; stir to combine and cook for 5 minutes.
- Add the garlic and continue cooking for 2 minutes.
- Next, add the vegetable stock, potatoes, tomato paste, oregano, basil, paprika, and rosemary; stir to combine.
- Cover the pot with a lid and allow to cook for 25 minutes; stirring occasionally; check to see that the potatoes and carrots are fork tender; if not, allow five more minutes of cooking time.
- If they are tender, add the frozen peas; stir into the stew and continue to cook for 2 to 3 minutes.
- Scoop out two cups of the stew – try to get an even amount of vegetables and broth.
- Puree in a blender until completely smooth.
- Return the puree to the pot and stir into the stew.
- Add the chopped parsley; stir and turn off the heat.
- Place the lid back on the pot and allow the stew to sit for five minutes.
- Stir again and serve immediately.
Notes
To remove the gills from the mushrooms, first, pull the stem out by gently wiggling it back and forth. It will give away and can be added to the stew if you desired.
Using a teaspoon, gently scrape the underside of the mushroom to remove the dark brown gills; leave them on the mushroom, if you prefer, but doing so will change the color of the soup; gills tend to leave a murky, brown color.
