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Ingredients
  • 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
  • 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
  • 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
  • 2 medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups)
  • 1½ tablespoon finely chopped garlic (about 6 medium cloves)
  • 5 cups water
  • 2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
  • ⅓ cup tomato paste (half of a 6-ounce can)
  • 1 tablespoon dried Italian herb seasoning
  • 1 tablespoon paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1½ cups cooked peas (if frozen, rinse under warm water)
  • ½ cup fresh parsley, chopped
Steps
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