Spanish Vegetable Stew (Menestra)

Sorry I haven’t posted any new recipes lately – dealt with a bad case of bronchitis and some other issues. Now it’s time to get back to it…so here’s an awesome recipe that I tried just today. It was delicious!

Spanish Vegetable Stew

 

 

 

 

 

 

 

 

= INGREDIENTS =

1 large onion, chopped
5 cloves garlic, minced
3 cups vegetarian broth
2 carrots, sliced
2 medium red potatoes, cut in 1/2” chunks
2 tablespoons sweet paprika
2 bay leaves
pinch cayenne, or to taste
1 cup dry sherry
1 red bell pepper, cut in 1/2” chunks
1 8-ounce box mushrooms, quartered
1 14-ounce can artichokes, drained and cut in bite-size pieces
1 cup frozen peas
1 tsp Sea Salt (or regular Salt)
1 tsp Black Pepper

Cooked whole grain of your choice.

= DIRECTIONS =

1. Combine the onion, garlic and bouillon in a large pot. Bring to a boil, reduce the heat and simmer 5 minutes while preparing the other vegetables.

2. Add the carrots, potatoes , spices and sherry. Return the liquid to boiling, then reduce the heat and simmer until the vegetables are just tender.

3. Add the bell pepper, mushrooms and artichokes and simmer 5-10 minutes.

4. Stir in the peas, cook an additional 10 minutes to get those flavors going.

Serve over the whole grains of your choice.

 

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