I haven't tried this yet, but I plan to!  I've been favoring fresh organic 
carrots recently... ;)  I also made an excellent lentil soup from a Vegetarian 
Times recipe, which I will type in soon.  Soups and stews are great to make in 
large quantities for freezing...

-Matt
krom@media.mit.edu

[ from Vegetarian Journal, VRG, Jan '95 ]
[ the VRG is online at http://envirolink.org/arrs/VRG/home.html, and the 
Vegetarian Journal at http://envirolink.org/arrs/VRG/VRG_journals.html ]
 
CARROT, LEEK, AND OLIVE STEW
============================
(Serves 4) 

Serve this unique stew with whole wheat crackers. 

3 cups leeks, scrubbed and chopped in 1/2-inch pieces
1 clove garlic, crushed
1 Tablespoon olive oil
2 cups raw carrots, scrubbed and finely diced
1 cup raw red potato, finely diced
2 Tablespoons tomato paste
Large pinch dried thyme
Large pinch dried oregano
Salt and pepper to taste
2 cups vegetable broth (can use water -Matt)
1/2 cup ripe olives, 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 boil. 
Reduce heat and simmer at least 45 minutes. During last five minutes of 
cooking, stir in olives. (Note: Thicken with 1 Tablespoon whole wheat or rice 
flour if desired.) 

Total Calories Per Serving: 235
Fat: 10 grams 
 
VSG-RECIPE

VEGAN