Spanish Vegetable Stew Recipe

Name: Spanish Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, quartered and thinly sliced; 2 to 3 cloves garlic, minced; 2 cups water; 1/2 cup dry white wine; 3 large potatoes, peeled and diced; 4 medium carrots, peeled and sliced; 8 ounces white or crimini mushrooms, stemmed and sliced; 1 1/2 teaspoons paprika or Spanish paprika; 16 slender asparagus stalks, woody ends trimmed, cut into 1-inch pieces; One 15-ounce can imported artichoke hearts, drained and quartered; 1 cup frozen green peas; 1/2 cup chopped fresh parsley or cilantro; Juice of 1/2 to 1 lemon, to taste; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 cups water
1/2 cup dry white wine
3 large potatoes, peeled and diced
4 medium carrots, peeled and sliced
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons paprika or Spanish paprika
16 slender asparagus stalks, woody ends trimmed, cut into 1-inch pieces
One 15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium heat until translucent.
3
Add the garlic and continue to saute until the onion is golden.
4
Add the water, wine, potatoes, carrots, mushrooms, and paprika.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender.
7
Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.
8
Stir in the artichoke hearts, peas, and parsley.
9
Season with lemon juice, salt, and pepper.
10
Cook over low heat for 5 minutes longer.
11
If time allows, let the stew stand off the heat for an hour or so.
12
Heat gently before serving.
13
If the stew is too dense, add just a bit more water, then adjust the seasonings.
14
Per serving:
15
Calories: 222
16
Total fat: 5g
17
Protein: 7g
18
Fiber: 10g
19
Carbohydrate: 37g
20
Cholesterol: 0mg
21
Sodium: 100mg

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large onion, quartered and thinly sliced, 2 to 3 cloves garlic, minced, 2 cups water, 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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