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Ingredients
  • 1½ large yellow or white onions, chopped into ¾-inch pieces
  • 3 ribs celery, chopped into ¾-inch pieces
  • 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces
  • 2 portabella mushrooms (about ½ pound), cut into ¾-inch pieces
  • 1½ tablespoon finely chopped garlic (5 to 6 cloves)
  • 5 cups water
  • 2 pounds white potatoes (I use about 3 large Yukon Gold), cut into ¾-inch pieces
  • ¼ cup tomato paste
  • 1 tablespoon dried Italian herb blend
  • 1 tablespoon paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1½ cups green peas (if frozen, thaw first)
  • ½ cup fresh parsley leaves, chopped
  • Ground black pepper to taste
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