Best-Ever Beefless Stew

(from Forks Over Knives App)

Ingredients:

3 cups ¾ inch pieces of onion

2 ¼ cups ¾ inch pieces of carrotts

1 cup ¾ inch pieces of celery

4 cups o ¾ inch pieces portobello mushrooms

6 cloves of garlic

6 cups ½ inch pieces of peeled white potatos

1/3 cup no salt tomato paste

1 Tbsp dried Italian seasoning

1Tbsp paprika

2 tsp finely chopped fresh rosemary (or ½ tsp of dried)

1 ½ cups frozen peas

½ cup chopped fresh parsley

Method:

• In a Dutch oven cook onions, carrots, and celery with 1 Tbsp water over medium-high 8 minutes, stirring frequently and adding water, 1 to 2 Tbsp 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 the Dutch oven. Stir in parsley.