Spanish Vegetable Stew

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.

This recipe yields 6 servings.

Per Serving: 275 Cal; 6g Prot; 3g Total Fat (0 Sat. Fat); 29g Carb.; 0mg Chol; 91mg Sod.; 9g Fiber.