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Title: Carrot, Leek And Olive Stew
Categories: Soups/stews, 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
1 pn Dried thyme
1 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: thicken with 1
tablspoon whole wheat or rice flour if desired)

Total Calories per serving: 235 Fat: 10 grams

Recipe by: Vegetarian Journal, Jan/Feb 1995

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