Spanish Vegetable Stew Recipe

Name: Spanish Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Spanish Vegetable Stew

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