Spanish Vegetable Stew

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This classic stew has many regional variations, and it can be made with different vegetables according to season. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process. Be sure to enjoy the wonderful aroma of the stew as it cooks.

  • 6Servings


  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 Tbs. olive oil
  • 1 large onion, quartered and thinly sliced
  • 2 to 3 cloves garlic, minced
  • 2 large potatoes, peeled and diced
  • 3 medium carrots, peeled and sliced
  • 1/2 cup dry white wine
  • 8 oz. white or cremini mushrooms, stemmed and sliced (2 cups)
  • 1 1/2 tsp. sweet paprika
  • 8 spears asparagus, trimmed and cut into 1-inch pieces
  • 15-oz. can artichoke hearts, drained and quartered
  • 1 cup frozen green peas


In soup pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, 4 minutes. Add garlic and continue to stir until onion is golden, another 8 minutes.

Add potatoes, carrots, 2 cups water, wine, mushrooms and paprika. Increase heat slightly to bring to a simmer, then reduce heat, cover and simmer until potatoes and carrots are tender, 15 to 20 minutes. Add asparagus and cook over low heat until tender but still crisp, 4 to 6 minutes.

Stir in artichoke hearts, peas and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat 5 minutes longer. If time allows, let stew stand for an hour or so before serving. Reheat gently as needed; taste and correct seasonings and add just a bit more water if needed.

Nutrition Information

  • Calories: 275
  • Carbohydrate Content: 29 g
  • Fat Content: 3 g
  • Fiber Content: 9 g
  • Protein Content: 6 g
  • Sodium Content: 91 mg