Gevetch

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/2 spanish onion, diced (1 cup)
• 1 large garlic clove, chopped
• 1 medium skinned boiling potato, peeled and cut in 1-inch pieces (1 1/4 cups)
• 1 medium sweet potato, peeled, halved and cut in 1-inch pieces (8 oz.)
• 1/4 medium head green cabbage, cut in 1-inch pieces (6 oz.)
• 3 ounces mushrooms, halved
• 1 bay leaf
• 2 medium carrots, cut in 1-inch pieces (1 cup)
• 1 medium celery rib, cut in 1-inch slices (3/4 cup)
• 1 medium green bell pepper, cut in 1-inch pieces (1 cup)
• 1/2 medium cauliflower, cut in large florets (about 12-13 florets or 1 1/4 lb.)
• 1/2 small eggplant, peeled and cut in 1-inch cubes (3 cups)
• 1 1/4 cups shelled fresh lima beans (not baby limas) or 1 1/4 cups frozen lima beans (not baby limas)
• 1/4 cup coarsely chopped flat leaf parsley
• 4 ounces fresh green beans, trimmed
• 2 medium tomatoes, seeded and coarsely chopped (2 cups)
• 1 cup tomato juice
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• salt
• fresh ground black pepper

Recipe

• 1 in large dutch oven, layer vegetables and seasonings in the following order: onion, garlic, potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes.
• 2 dissolve tomato paste and paprika in tomato juice.
• 3 stir in oregano.
• 4 pour over vegetables.
• 5 cover and bring liquid to boil over medium-high heat.
• 6 reduce heat and simmer until vegetables are tender, about 30 minutes.
• 7 season with salt and pepper, if desired.
• 8 cool at least 20 minutes before serving.