Mixed Pepper and Mushroom Stew
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
8
- Ingredients
- ½ cup olive oil
- 3 medium onions (peeled and sliced)
- 2 cloves garlic cloves (peeled and minced)
- 1 Tbsp Caraway (optional)
- 2 Tbsps sweet paprika
- 12 cups Mushrooms (cleaned and halved)
- salt (to taste)
- 11 cups vegetable stock
- 3 medium potatoes (peeled and cut into bite-size cubes)
- 3 green Bell pepper (seeded and sliced into bite-size pieces)
- 3 red Bell pepper (seeded and sliced into bite-size pieces)
- 1 loaf hearty Bread (to serve, optional)
Preparation steps
1.
Heat olive oil in a Dutch oven over medium heat; add onions and saute until the onions are translucent and golden, about 7 to 8 minutes. Stir in the garlic and caraway seeds and saute until fragrant, about 1 minute. Remove the pot from the heat and let cool. Once cool, add the paprika and stir well. Add the mushrooms and season with salt. Return the pot to medium heat and brown the mushrooms, stirring frequently; adding just enough stock to keep the mushrooms from sticking to the bottom of the pot.
2.
When the mushrooms are nicely browned, add remaining vegetable stock, potatoes and peppers.
3.
Bring soup to a boil, reduce heat and simmer until vegetables are tender, approximately 15 to 20 minutes.
4.
Ladle into bowls and serve with hearty bread, if desired.
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