Mexican vegetable stew

4 Servings

Ingredients

QuantityIngredient
¼cupOlive oil
4eachesGarlic, minced
2eachesOnions, diced
1teaspoonCumin, ground
28ouncesImported plum tomatoes w/jui
8cupsVegetable stock
½teaspoonSalt
2eachesCarrots, thinly sliced
3eachesZucchini, 1 chunks
15ouncesKidney beans, can
2cupsCorn kernals

Directions

ÿÿÿÿÿÿÿ ea cheddar cheese, grated (opt) ÿÿÿÿÿÿÿ ea corn chips (optional) In a 6 to 8-quart pot, heat the olive oil over medium heat. Saute the garlic, onions, and cumin 10 minutes, stirring often.

Add the tomatoes (roughly chopped) with their juice, the vegetable stock, salt and pepper; bring the mixture to a boil. Add the carrots and cook 15 minutes, then add the zucchini and cook 5 to 10 minutes, or until the zucchini is tender, not mushy. Add the kidney beans and corn and cook 2 minutes. Remove 2 cups of the stew, puree it in the blender or food processor, then return it to the pot. This will nicely thicken the stew. Tast to adjust the seasoning. If desired, sprinkle on grated cheddar cheese and break a few corn chips over eachserving.