Ingredients
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4 tablespoons olive oil
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4 garlic cloves, minced
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4 carrots, peeled and cut into 1 inch pieces
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2 celery ribs, cut into 1/2 inch pieces
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2 large potatoes, peeled and cut into small cubes
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2 cups frozen peas
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1 (28 ounce) can stewed tomatoes
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1 (28 ounce) can crushed tomatoes
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1 teaspoon oregano
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8 leaves fresh basil, coarsely chopped
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10 -12 mushrooms, quartered
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pepper
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2 onions, sliced
Instructions
- In a large pan, gently heat the oil, add the garlic and onions. Saute for a few minutes.
- Then add the carrots and celery, potatoes, both kinds of tomatoes, pepper, oregano and basil; cover and simmer for 40 minutes or until the carrots and potatoes are just tender. (NOTE: Mine took about an hour).
- Then add mushrooms and peas and allow the stew to cook for 5 minutes more.