Beefless Stew

1 1/2 large onion, chopped
3 ribs celery, chopped
3 med carrots, chopped
2 protabello mushrooms chopped
1 1/2 T. garlic, minced
5 c. water
2# white potatoes, chopped
1/4 c. tomato paste
1 T. dried italian herb blend
1 T. paprika
2 t. finely chopped fresh rosemary or 1/2 t. dried
1 1/2 c. green peas
1/2 c. fresh parsley, chopped
ground black pepper to taste

heat a large soup pot on high with 1 T water.  when water begins to sputter add the onion, celery and carrot and cook for 7-8 min.  stirring frequently as the edges of the onions brown slightly and adding a little water as needed to prevent sticking.

stir in mushrooms and garlic and cook while stirring for additional 5 min.  add water as needed.

add 5 c. water, potatoes, carrots, tomato paste, dried herbs and paprika.  bring to a boil and then reduce heat to a low boil.  stir in the rosemary and cook covered for 15 min.  add peas and cooke for 5 min. or until carrots and potatoes are tender.

place 2 c. of teh stew into a blender and blend until smooth.  stir back into soup.  stir in parsley.  serve with black pepper