Ingredients
| 3 cups | leeks, scrubbed and chopped in 1/2-inch pieces | | 1 clove | garlic, crushed | | 1 tbsp. | olive oil | | 2 cups | raw carrots, scrubbed and finely diced | | 1 cup | raw red potato, finely diced | | 2 tbsp. | tomato paste | | 1 dash | dried thyme | | 1 dash | dried oregano | | Salt and pepper, to taste | | 2 cups | vegetable broth | | 1/2 cup | ripe olives, pitted and chopped |
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Instructions
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 boil. Reduce heat and simmer at least 45 minutes. During last five minutes of cooking, stir in olives.
Author's Comments
Thicken with 1 tablespoon whole wheat or rice flour if desired.
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