Inspired by the flavors of the popular Spanish rice dish - paella - this vegetarian stew is unique and hearty enough that even meat-eaters will enjoy it. A swirl of yogurt and crusty bread for dipping add a little something extra.
Make spice mix - Combine salt, paprika, oregano, saffron and red pepper flakes. (Can be done up to 5 days ahead)
Garlic / Bell peppers / Onions / Carrots / Squash - Prep as directed. Store garlic in one container. Combine bell peppers, onions and carrots in another container. Store squash in a third container. (Can be done up to 5 days ahead)
Peas - Defrost if using frozen. Drain and rinse if using canned.
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Heat a Dutch oven or stockpot over medium heat. Add oil and then bell peppers, onions and carrots. Saute until tender, 4 to 5 minutes.
Add squash, garlic and spice mix and saute for 1 minute more.
Pour stock, wine and tomatoes (including liquid) over vegetables. Add bay leaves and bring to a simmer. Simmer for 5 minutes to let the flavors come together.
Add peas to the soup. Simmer until peas are heated through, ~2 minutes more.