Title: Mexican Vegetable Stew
Categories: Ethnic Vegetable
Yield: 4 Servings
| 1/4 | c | Olive oil |
| 4 | | Garlic, minced |
| 2 | | Onions, diced |
| 1 | ts | Cumin, ground |
| 28 | oz | Imported plum tomatoes w/jui |
| 8 | c | Vegetable stock |
| 1/2 | ts | Salt |
| 2 | | Carrots, thinly sliced |
| 3 | | Zucchini, 1 chunks |
| 15 | oz | Kidney beans, can |
| 2 | c | 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.