Mexican vegetable stew

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
4 eaches Garlic, minced
2 eaches Onions, diced
1 teaspoon Cumin, ground
28 ounces Imported plum tomatoes w/jui
8 cups Vegetable stock
½ teaspoon Salt
2 eaches Carrots, thinly sliced
3 eaches Zucchini, 1 chunks
15 ounces Kidney beans, can
2 cups Corn kernals

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.

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