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Spring Vegetable Stew

Source: © EatingWell Magazine
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Active Time:  1 Hour 20 Minutes
Total Time:  2 Hours
  6 servings, about 1 cup each
Meaty artichoke hearts, earthy morels and tender leeks give a rich, satisfying flavor, making this an ideal vegetarian entrée for entertaining. If you wish to add an indulgent flair, omit the butter at the end and drizzle each serving with some truffle oil or good-quality extra-virgin olive oil.
1/2 ounce  dried morels (see Note) or porcini mushrooms (1/4 cup)
1 cup  warm water
6 large  artichokes
1   large lemon
1 tablespoon  extra-virgin olive oil
4   medium leeks, white part only, cleaned and cut into 1/2-inch dice
1 cup  baby carrots
12 cloves  garlic, peeled
1 tablespoon  finely chopped fresh thyme or 1 teaspoon dried
1/2 cup  dry white wine
2 1/2 cups  reduced-sodium vegetable broth
1/2 teaspoon  salt
1 cup  baby lima beans, fresh or frozen
1 cup  peas, fresh or frozen
4 teaspoons  butter
Freshly ground pepper to taste
1/4 cup  chopped fresh chives
1/4 cup  chopped fresh parsley

Note: Morel mushrooms are cone-shaped, with a honeycombed structure and a smoky flavor. Wild fresh morels are found at gourmet shops or specialty stores in the spring; they are sold dried year-round.
Spring Vegetable Stew Recipe at
Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.

Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water. Pull off outer leaves from an artichoke. Using a small, sharp knife, pare the artichoke down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.

Heat oil in a large deep skillet or Dutch oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes. Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30 to 40 minutes.

Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in butter and the reserved lemon juice. Season with pepper. Serve the stew in shallow bowls, garnished with chives and parsley.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Stews
Nutrition Facts per Serving
Yield:   6 servings, about 1 cup each
Calories: 261
Fat. Total: 6g
Protein: 11g
Carbohydrates, Total: 45g
Fat, Saturated: 2g
Fiber: 14g
Cholesterol: 7mg
Sodium: 646mg
% Cal. from Fat: 21%
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