Title: Zuni Vegetable Stew
Categories: Vegetable Mexican Bean Garlic Soup
Yield: 6 Servings
| 3/4 | c | Onion, Chopped |
| 1 | | Clove Garlic, Finely Chopped |
| 2 | tb | Vegetable Oil |
| 1 | lg | Red Bell Pepper * |
| 2 | md | Chiles ** |
| 1 | | Jalapeno Chile, Seed & Chop |
| 1 | c | Squash, Cubed *** |
| 29 | oz | Chicken Broth |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Coriander, Ground |
| 1 | c | Zucchini, Thinly Sliced |
| 1 | c | Yellow Squash, Thinly Sliced |
| 17 | oz | Whole Kernel Corn, Drained |
| 16 | oz | Pinto Beans, Drained |
* Bell pepper should be seeded and cut into 2 X 1/4 inch strips. ** Chiles
should be either poblano or Anaheim and should be seeded. *** Use either
Hubbard or Acorn squash, about 1/2 pound.
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Cook and stir onion and garlic in oil in a 4 quart Dutch oven over medium
heat until onion is tender. Stir in bell pepper, poblano and jalapeno
chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper
and coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, about 15 minutes. Stir in remaining ingredients. Cook
uncovered, stirring occasionally, until zucchini is tender.