Carrot, Leek and Olive Stew

3 c Leeks; scrubbed and chopped

-into 1/2" pieces 1 cl Garlic; crushed

1 tb Olive oil

2 c Raw carots; scrubbed and

-finely diced 1 c Raw red potatoe; finely

-diced 2 tb Tomato paste

pn Dried thyme pn Dried oregano Salt and pepper to taste 2 c Vegetable broth

1/2 c Ripe plives; pitted and

-chopped SAute leek and garlic in oil in a 4-quart stew pot. When leeks are soft, add all other vegetables and seasonings. 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: thiken with 1 tablspoon whole wheat or rice flour if desired) Total Calories per serving: 235 Fat: 10 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa-pooh@delphi.com) 2/3/96