I found this recipe in 1989 in the Cincinnati Enquirer. It’s very hearty and like soup, better when heated the next day. Great vegetarian recipe.

Ingredients

• 4 Tablespoons olive oil
• 4 garlic cloves, minced
• 2 onions, sliced
• 4 carrots, peeled and cut into 1″ pieces
• 2 celery stalks cut into 1 1/2″ pieces
• 2 cups of fresh peas
• 1 – 18 ounce can of stewed tomatoes
• 1 – 28 ounce can of crushed tomatoes
• 1 teaspoon oregano
• 8 leaves of fresh basil coarsely chopped or dry.
• 10-12 mushrooms, quartered
• Pepper

Directions

• In a large pan, gently heat the oil, add the garlic and onions, and saute for a few minutes, then add the carrots, celery, potatoes and peas. Add both kinds of tomatoes, pepper, oregano and basil. Simmer for 40 minutes, until the carrots are just tender. Add mushrooms and allow the stew to cook for 2-3 minutes more.

Notes

• Delicious with hot bread!  Serves 6