| 16 | 55 | 234 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 35 min | 6 |
| 2 tsp | Balsamic vinegar |
| 2 medium | Yellow onion (chopped into 3/4-inch pieces) |
| 3 medium stalk(s) | Celery (chopped into 3/4-inch pieces) |
| 3 medium | Carrots (sliced lengthwise and cut into 3/4-inch pieces) |
| 2 medium mushroom(s) | Portobello mushroom (cut into 3/4-inch pieces) |
| 5 clove(s) | Garlic (finely chopped) |
| 5 cup | Water |
| 6 medium | Russet potato (approximately 2 pounds, cut into 3/4-inch pieces) |
| 1/4 cup | Tomato paste, organic |
| 1 tbsp | Italian herb seasoning, McCormick (Or not McCormick. I prefer organic) |
| 1 tbsp | Paprika |
| 1/2 tsp | Rosemary, dried |
| 1 cup | Green/yellow string beans, raw ((if frozen; thaw first)) |
| 1/4 bunch | Parsley, fresh (fresh; chopped) |
| 1/4 tsp | Salt |
| 1 dash | Black pepper |
Heat a large soup pot on high with 1 tablespoon of water and the balsamic vinegar. Then 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 cups of water, potatoes, tomato paste, Italian herbs, rosemary and paprika. Bring to a boil, and then reduce heat to a low boil. Stir in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the green beans, and cook for 5 minutes more, or until the carrots and potatoes are tender.
Place 2 cups 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. Add salt and pepper to taste.
| Vegetables | 2.9 |
