Title: Spicy Vegetable Stew
Categories: Diet Vegetable Soup
Yield: 6 Servings

3		Potatoes, peeled and chopped
1		Zucchini, slices
1		Onion, sliced
1	c	Frozen corn kernels
1	c	Broccoflower or cauliflower
		Florets
1		Green bell pepper, chopped
		Into large pieces
2		Carrots, scrubbed and sliced
2	cn	Chopped green chilies
1	cn	Whole tomatoes, chopped with
		Liquid
1	tb	Diced jalapeno pepper
2	c	Water

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"

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