INGREDIENTS
3
Carrots (cut into 3/4″ chunks), large
3
large stalks Celery
6 cloves
Garlic
1 tbsp
Italian herbs
16 oz
Mushrooms
2 cups
Peas, frozen
2
lbs Potatoes
1 tbsp
Rosemary
1
Yellow onion, large
1/2 6 ounce can
Tomato paste
2 cups
Vegetable broth, low sodium
1/2 tsp
Paprika, smoked
1
Sea salt and pepper
1/2 cup
Water