Spicy vegetable stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Potatoes, peeled and chopped | |
| 1 | Zucchini, slices | |
| 1 | Onion, sliced | |
| 1 | cup | Frozen corn kernels |
| 1 | cup | Broccoflower or cauliflower |
| Florets | ||
| 1 | Green bell pepper, chopped | |
| Into large pieces | ||
| 2 | Carrots, scrubbed and sliced | |
| 2 | cans | Chopped green chilies |
| 1 | can | Whole tomatoes, chopped with |
| Liquid | ||
| 1 | tablespoon | Diced jalapeno pepper |
| 2 | cups | Water |
Directions
Mix all of the ingredients together in a large soup pot and simmer over low heat until the vegetables are tender, about 1 hour.
NOTE: This recipe can also be made in a slow cooker.
Cook on low power for 8 to 10 hours.
Serve this stew as is or over rice or mashed potatoes.
From "The New McDougall Cookbook"