Mexican corn stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Kidney beans canned |
| ¼ | cup | Barley, dry |
| 1 | tablespoon | Olive oil |
| 2 | cups | Onion chopped |
| 3 | tablespoons | Garlic clove minced |
| 1 | pounds | Carrots package |
| 3 | eaches | Celery, 1 stalk |
| 7 | cups | Vegetable Broth canned |
| 2 | mediums | Red pepper, diced |
| 3½ | cup | Corn,frozen |
| 2 | teaspoons | Cumin seed, ground |
| 2 | teaspoons | Coriander, ground |
| ½ | teaspoon | Cayenne pepper |
| 5 | ounces | Tortilla Chips (Optional) |
| 3 | tablespoons | Parsley dried |
| 1 | each | Fresh jalapenos |
| 16 | ounces | Tomato canned |
Directions
Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of corn chips(optional). In large fry pan over medium high heat saute the onions and garlic for 5 minutes. Add jalapenos, carrots, celery, bell peppers and all spices. Stir frequently to blend the flavors.
Continue cooking for 3 more minutes stirring frequently. Add rest of the ingredients (except chips), lower to low heat, cover and cook for about 2 hours. Put in warmed bowls, top with crushed chips and salsa if desired.
Source: The Vegetarian Times Magazine Submitted By HENRY REINTGES On 10-06-95