GREEK STEW

Preparation time: 10 minutes

Yield: 12 servings

1 to 3-tablespoons olive oil

2-cups onions, chopped

4 stalks of celery

4 carrots

4 potatoes

4 zucchini, quartered

1-tablespoons dry rosemary or 3 fresh springs

3 bay leaves

2 cans (28 ounces) whole tomatoes, chopped or 8 cups fresh

1-vegan bullion

6- cups water.

optional:  parsnips, sweet potatoes, oregano, thyme

In a pressure cooker heat oil over medium heat.  Cut the onion, celery, carrots, and potatoes into large chunks.  Sauté the veggies until a little soft. Add the remaining ingredients and stir.  Cover the pressure cooker, bring to pressure for 3 minutes.  Let the stew sit for ½-hour, salt and pepper to taste, and serve.