Carrot, leek and olive stew

4 Servings

Ingredients

Quantity Ingredient
3 cups Leeks; scrubbed and chopped into 1/2\" pieces
1 clove Garlic; crushed
1 tablespoon Olive oil
2 cups Raw carots; scrubbed and finely diced
1 cup Raw red potatoe; finely diced
2 tablespoons Tomato paste
pinch Dried thyme
pinch Dried oregano
Salt and pepper to taste
2 cups Vegetable broth
½ cup Ripe plives; pitted and chopped

Directions

SAute leek and garlic in oil in a 4-quart stew pot. When leeks are soft, add all other vegetables and seasonings. Add broth, cover, and bring to a boil. Reduce heat and simmer at least 45 minutes. During last 5 minutes of cooking stir in olives. (Note: thiken with 1 tablspoon whole wheat or rice flour if desired)

Total Calories per serving: 235 Fat: 10 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa-pooh@...) ⅔/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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