Carrot, Leek, and Olive Stew

Recipe for Category Soups & Stews

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Contributed by Recipe adapted from “Recipe Source” at


3 C Leeks, scrubbed + chopped into 1/2" pieces
1 clove Garlic, crushed
1 Tbs Olive oil
2 C Carrots, scrubbed and finely diced
1 C Red potato, finely diced
2 Tbs Tomato paste
Pinch dried Thyme
Pinch dried Oregano
2 C Vegetable broth
½ C ripe Olives, pitted and chopped


Sauté leek and garlic in oil in a 4-quart stew pot. When leeks are soft, add all other vegetables and seasonings (including salt & pepper to taste). Add broth, cover, and bring to a boil. Reduce heat and simmer at least 45 minutes. During last 5 minutes of cooking stir in olives. (Note: thicken with 1 tablespoon whole wheat or rice flour if desired).

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