Beefless Stew

large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)

medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)

ribs celery, cut into ¾-inch pieces (about 1 cup)

medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups)

finely chopped garlic (about 6 medium cloves)

water

white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)

tomato paste (half of a 6-ounce can)

dried Italian herb seasoning

paprika

finely chopped fresh rosemary

cooked peas (if frozen, rinse under warm water)

fresh parsley, chopped