Spanish Vegetable Stew

• Juice of 12 to 1 lemon, to taste
• 12 cup chopped fresh flat-leaf parsley
• 1 Tbs. olive oil
• 1 large onion, quartered and thinly sliced
• 2 to 3 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 3 medium carrots, peeled and sliced
• 1/2 cup dry white wine
• 8 oz. white or cremini mushrooms, stemmed and sliced (2 cups)
• 1 1/2 tsp. sweet paprika
• 8 spears asparagus, trimmed and cut into 1-inch pieces
• 15-oz. can artichoke hearts, drained and quartered
• 1 cup frozen green peas

1. In soup pot, heat oil over medium heat.
2. Add onion and cook, stirring often, until softened, 4 minutes.
3. Add garlic and continue to stir until onion is golden, another 8 minutes.
4. Add potatoes, carrots, 2 cups water, wine, mushrooms and paprika.
5. Increase heat slightly to bring to a simmer, then reduce heat, cover and simmer until potatoes and carrots are tender, 15 to 20 minutes.
6. Add asparagus and cook over low heat until tender but still crisp, 4 to 6 minutes.
7. Stir in artichoke hearts, peas and parsley.
8. Add lemon juice and salt and pepper to taste.
9. Cook over low heat 5 minutes longer.
10. If time allows, let stew stand for an hour or so before serving.
11. Reheat gently as needed; taste and correct seasonings and add just a bit more water if needed.

lemon, parsley, olive oil, onion, garlic, potatoes, carrots, white wine, white, sweet paprika, hearts, frozen green peas

Taken from www.vegetariantimes.com/recipe/spanish-vegetable-stew/ (may not work)