Recipe - Carrot Leek And Olive Stew

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

SAute leek and garlic in oil in a 4quart 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
(lisapooh@delphi.com) 2/3/96

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