Spanish Vegetable Stew Recipe

Name: Spanish Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Juice of 12 to 1 lemon, to taste; ½ cup chopped fresh flat-leaf parsley; 1 Tbs. olive oil; 1 large onion, quartered and thinly sliced; 2 to 3 cloves garlic, minced; 2 large potatoes, peeled and diced; 3 medium carrots, peeled and sliced; 1/2 cup dry white wine; 8 oz. white or cremini mushrooms, stemmed and sliced (2 cups); 1 1/2 tsp. sweet paprika; 8 spears asparagus, trimmed and cut into 1-inch pieces; 15-oz. can artichoke hearts, drained and quartered; 1 cup frozen green peas

Servings: persons

Juice of 12 to 1 lemon, to taste
½ cup chopped fresh flat-leaf parsley
1 Tbs. olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 oz. white or cremini mushrooms, stemmed and sliced (2 cups)
1 1/2 tsp. sweet paprika
8 spears asparagus, trimmed and cut into 1-inch pieces
15-oz. can artichoke hearts, drained and quartered
1 cup frozen green peas

1
In soup pot, heat oil over medium heat.
2
Add onion and cook, stirring often, until softened, 4 minutes.
3
Add garlic and continue to stir until onion is golden, another 8 minutes.
4
Add potatoes, carrots, 2 cups water, wine, mushrooms and paprika.
5
Increase heat slightly to bring to a simmer, then reduce heat, cover and simmer until potatoes and carrots are tender, 15 to 20 minutes.
6
Add asparagus and cook over low heat until tender but still crisp, 4 to 6 minutes.
7
Stir in artichoke hearts, peas and parsley.
8
Add lemon juice and salt and pepper to taste.
9
Cook over low heat 5 minutes longer.
10
If time allows, let stew stand for an hour or so before serving.
11
Reheat gently as needed; taste and correct seasonings and add just a bit more water if needed.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Juice of 12 to 1 lemon, to taste, ½ cup chopped fresh flat-leaf parsley, 1 Tbs. olive oil, 1 large onion, quartered and thinly sliced, and more.

Yes, Spanish Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions