FALL RIVER VEGETABLE STEW
Serves 5 or 6. Serve with crusty bread, cheese, and a leafy green
salad.

In a large soup pot, saute:

1 large Spanish onion, chopped
4 garlic cloves, pressed
3 tablespoons olive oil

When onion softens, stir in:
5 small potatoes, cut into chunks
2 lg carrots, cut into 1/2Ó rounds
2 Tbsp sweet Hungarian paprika

Saute for 3 or 4 minutes. Make sure the paprika doesn't
burn.

Pour in:
1 cup water or vegetable stock
28-ounce can whole tomatoes, crushed
2 bay leaves
1 cup dry red wine

Cover and simmer on low for about 10 minutes.

Add:
1 generous handful green beens, trimmed and halved
3 cups sliced mushrooms

Continue to simmer, covered, for about 30 minutes. Stir
occasionally.

Mix in: 1 cup corn, fresh or frozen

Simmer for about 15 minutes more or until the potatoes and
carrots are tender.

Add: salt and pepper to taste

Remove the bay leaves.