Beefless Stew

Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins 
Serves: 6 to 8 (makes about 5 cups) 

Ingredients
11⁄2 cups large yellow or white onions, chopped into 3⁄4-inch pieces 
1 1/4 c  carrots, sliced lengthwise and cut into 3⁄4-inch pieces
1/2 c celery, cut into 3⁄4-inch pieces 
 2 c mushrooms, cut into 3⁄4-inch pieces 
 3/4 tsp finely chopped garlic 
2 1/2 cups vegetable stock
3 c white potatoes, peeled and cut into 3⁄4-inch chunks 
1⁄4 cup tomato paste 
1/2 tablespoon dried Italian herb seasoning
1/2 tablespoon paprika
1 teaspoons finely chopped fresh rosemary
3/4 c cooked peas (if frozen, rinse under warm water)
1⁄4 cup fresh parsley, chopped
 salt and pepper to taste
Instructions

1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed.
   
2. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
   
3. Add water mixed with stock, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.
   
4. Add the peas and cook for 5 minutes more.
   
5. Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the
   mixture back into the pot to thicken the stew. Stir in the parsley.