Title: Carrot, Leek & Olive Stew
Categories: Soup Vegetable
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
	pn	Dried thyme
	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: 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 (lisa-pooh@delphi.com) 2/3/96 Submitted By "LISABETH F CRAWFORD (POOH)" On SUN, 04 FEB 1996 205004 -0500 (EST)

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