Spanish Vegetable Stew

• 2 tablespoons extra-virgin olive oil
• 1 large onion, quartered and thinly sliced
• 2 to 3 cloves garlic, minced
• 2 cups water
• 1/2 cup dry white wine
• 3 large potatoes, peeled and diced
• 4 medium carrots, peeled and sliced
• 8 ounces white or crimini mushrooms, stemmed and sliced
• 1 1/2 teaspoons paprika or Spanish paprika
• 16 slender asparagus stalks, woody ends trimmed, cut into 1-inch pieces
• One 15-ounce can imported artichoke hearts, drained and quartered
• 1 cup frozen green peas
• 1/2 cup chopped fresh parsley or cilantro
• Juice of 1/2 to 1 lemon, to taste
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium heat until translucent.
3. Add the garlic and continue to saute until the onion is golden.
4. Add the water, wine, potatoes, carrots, mushrooms, and paprika.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender.
7. Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.
8. Stir in the artichoke hearts, peas, and parsley.
9. Season with lemon juice, salt, and pepper.
10. Cook over low heat for 5 minutes longer.
11. If time allows, let the stew stand off the heat for an hour or so.
12. Heat gently before serving.
13. If the stew is too dense, add just a bit more water, then adjust the seasonings.
14. Per serving:
15. Calories: 222
16. Total fat: 5g
17. Protein: 7g
18. Fiber: 10g
19. Carbohydrate: 37g
20. Cholesterol: 0mg
21. Sodium: 100mg

extravirgin olive oil, onion, garlic, water, white wine, potatoes, carrots, white, paprika, stalks, hearts, frozen green peas, parsley, lemon, salt

Taken from www.epicurious.com/recipes/food/views/spanish-vegetable-stew-378951 (may not work)