Vegan Irish Stew

• 1/4 cup extra-virgin olive oil
• 3 leeks, thinly sliced
• 1 cup chopped red potatoes
• 1 cup peeled and sliced parsnips
• 1 cup peeled and chopped turnip
• 1 cup sliced celery
• 1 cup sliced carrots
• 4 cups garbanzo beans, drained
• 4 cups low-sodium vegetable broth
• 2 cups vegan stout beer (such as Samuel Smith's)
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 cup water (optional)
• salt and ground black pepper to taste

1. Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.
2. Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.

extravirgin olive oil, leeks, red potatoes, parsnips, celery, carrots, garbanzo beans, lowsodium, stout, parsley, rosemary, thyme, marjoram, water, salt

Taken from www.allrecipes.com/recipe/261512/vegan-irish-stew/ (may not work)