Title: Mexican Corn Stew
Categories: Vegetable Mexican Good Soup
Yield: 4 Servings

15	oz	Kidney beans canned
1/4	c	Barley, dry
1	tb	Olive oil
2	c	Onion chopped
3	tb	Garlic clove minced
1	lb	Carrots package
3		Celery, 1 stalk
7	c	Vegetable Broth canned
2	md	Red pepper, diced
3 1/2	c	Corn,frozen
2	ts	Cumin seed, ground
2	ts	Coriander, ground
1/2	ts	Cayenne pepper
5	oz	Tortilla Chips (Optional)
3	tb	Parsley dried
1		Fresh jalapenos
16	oz	Tomato canned

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 By novmom@juno.com (Angela Gilliland) on May 12, 1997

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