Beefless Stew

Soups

By Cathy Fisher

A hearty potato and vegetable stew with portabella mushrooms in place of beef.

Serves
6–8 (about 10 cups)

Prep time
About 30 minutes

Cook time
45 minutes

Beefless Stew

Ingredients

  • 1½ large yellow or white onions, cut into ¾-inch pieces
  • 3 medium carrots, cut into ¾-inch pieces
  • 3 ribs celery, cut into ¾-inch pieces
  • 2 medium portabella mushrooms, cut into ¾-inch pieces
  • 1½ tablespoons finely chopped garlic
  • 5 cups water
  • 2 pounds white potatoes, peeled and cut into ¾-inch chunks
  • ⅓ cup tomato paste
  • 1 tablespoon dried Italian herb seasoning
  • 1 tablespoon paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1½ cups cooked peas
  • ½ cup chopped fresh parsley

Instructions

  1. Heat 1 tablespoon water in a soup pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring frequently, for about 8 minutes, adding water as needed.
  2. Stir in the mushrooms and garlic and cook for 5 minutes more, adding water as needed.
  3. Add the water, potatoes, tomato paste, Italian seasoning, and paprika and bring to a boil. Reduce to medium-low, stir in the rosemary, cover, and cook for 25–30 minutes or until the vegetables are very tender.
  4. Add the peas and cook for 5 minutes.
  5. Briefly blend 2 cups of the stew, return it to the pot to thicken the stew, and stir in the parsley.

Notes

  • Use salt-free tomato paste to avoid excess sodium.

Source: NuSci legacy recipe archive. External reference: www.straightupfood.com