Title: Carrot, Leek and Olive Stew
Categories: Soups/stews, Vegan, Vegetarian
Yield: 4 Servings

3 c Leeks; scrubbed and chopped
-into 1/2" pieces
1 cl Garlic; crushed
1 tb Olive oil
2 c Raw carots; scrubbed and
-finely diced
1 c Raw red potatoe; finely
-diced
2 tb Tomato paste
pn Dried thyme
pn Dried oregano
Salt and pepper to taste
2 c Vegetable broth
1/2 c Ripe plives; pitted and
-chopped

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 a
boil. Reduce heat and simmer at least 45 minutes. During last 5 minutes of
cooking stir in olives. (Note: thiken with 1 tablspoon whole wheat or rice
flour if desired)

Total Calories per serving: 235 Fat: 10 grams

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa-pooh@delphi.com) 2/3/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini