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Categories:
leeks clove garlic olive oil carrots red potato tomato paste thyme oregano salt vegetable broth ripe olives
Viewed: 26 - Published at: 8 years agoIngredients
- 3 cups leeks, scrubbed and chopped in 1/2-inch pieces
- 1 clove garlic, crushed
- 1 tbsp. olive oil
- 2 cups raw carrots, scrubbed and finely diced
- 1 cup raw red potato, finely diced
- 2 tbsp. tomato paste
- 1 dash dried thyme
- 1 dash dried oregano
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1/2 cup ripe olives, pitted and chopped
Method
- 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 boil.
- Reduce heat and simmer at least 45 minutes.
- During last five minutes of cooking, stir in olives.
