Beefless Stew

1½ large yellow or white onion, chopped into ¾-inch pieces
3 ribs celery, chopped into ¾-inch pieces
3 medium carrots, sliced lengthwise and cut into ¾-inch pieces
2 portabella mushrooms (about ½ pound), cut into ¾-inch pieces
1½ T. finely chopped garlic (5 to 6 cloves)
5 c. water
2 lbs. white potatoes (about 3 large Yukon Gold), cut into ¾-inch pieces (peeling is optional)
¼ c. tomato paste
1 T. dried Italian herb blend
1 T. paprika
2 t. finely chopped fresh rosemary or 1/2 t. dried rosemary
1½ c. green peas (if frozen, thaw first)
½ c. fresh parsley leaves, chopped
Ground black pepper to taste

Heat a large soup pot on high with 1 T. water. When the water begins to sputter, add the onion, celery, and carrot, and cook for 7 to 8 minutes, stirring frequently as the edges of the onion browns slightly, and adding a little water as needed to prevent sticking.

Stir in the mushrooms and garlic, and continue to cook while stirring for an additional 5 minutes, adding water as needed.

Add the 5 c. water, potatoes, tomato paste, dried Italian herbs, and paprika. Bring to a boil, then reduce heat to a low boil. Stir in the rosemary and cook covered for 15 minutes, stirring occasionally.

Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.

Place 2 c. of the stew (broth and vegetables) into a blender, and blend under very smooth. Stir this back into the pot to thicken the stew, and stir in the parsley. Serve with a few twists of ground black pepper and, if you like, add a small sprig of rosemary as garnish.

Serves 6 to 8 (makes about 10 cups).

Adapted from straightupfood.com.