Name: Carrot, Leek and Olive Stew
Ingredients: 3 c Leeks; scrubbed and chopped into 1/2" pieces; 1 cl Garlic; crushed; 1 tb Olive oil; 2 c Raw carots; scrubbed and finely diced; 1 c Raw red potatoe; finely diced; 2 tb Tomato paste; pn Dried thyme; pn Dried oregano; Salt and pepper to taste; 2 c Vegetable broth; 1/2 c Ripe plives; pitted and chopped

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Soups/stews, Vegan, Vegetarian	4	Servings

INGREDIENTS

3	c	Leeks; scrubbed and chopped into 1/2" pieces
1	cl	Garlic; crushed
1	tb	Olive oil
2	c	Raw carots; scrubbed and finely diced
1	c	Raw red potatoe; finely diced
2	tb	Tomato paste
	pn	Dried thyme
	pn	Dried oregano
		Salt and pepper to taste
2	c	Vegetable broth
1/2	c	Ripe plives; pitted and chopped

INSTRUCTIONS

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@delphi.com) 2/3/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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