Date: Mon, 24 Jul 1995 02:18:40 -0600
From: nanetteb@csn.net
* Exported from MasterCook II *
Mexican Vegetable Stew
Recipe By : Fat Free, Flavor Full/Gabe Mirkin
Serving Size : 10 Preparation Time :0:00
Categories : Fatfree Soups
Amount Measure Ingredient -- Preparation Method
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2 onion -- sliced
1 red pepper -- cut in strips
1 green pepper -- cut in strips
2 cloves garlic -- minced
1 1/2 cups vegetable broth
1 teaspoon cumin
1 tablespoon fresh oregano or 1 tsp dried
1/2 teaspoon fennel seed
1/4 teaspoon red pepper flakes
2 red potatoes -- diced
1 sweet potato -- diced
2 cups green beans -- cut into 1-inch leng
1 zucchini -- sliced
1 yellow squash -- sliced
1 can chickpeas or 2 cups cooked -- undrained
2 ears corn cut in 1" pieces or 1 c kernels
2 tablespoons lime juice
1/2 cup cilantro -- chopped
Bring the onion, red and green peppers, garlic and 1/2 cup broth to a boil
in a large pot and simmer 5 minutes. Stir in the spices, red potatoe and
sweet potato; cover and simmer 10 minutes, adding more broth if needed.
Add the beans; cook 5 minutes more. Stir in the remaining broth and bring
to a boil. Add the zucchini and yellow squash, chick peas, corn and lime
juice. Reduce the heat and simmer 5 minutes, or until all the vegetables
are tender. Garnish with cilantro or parsley. Makes 10 to 12 servings.
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NOTES : This dish is as colorful as the Mexican flag if you cook the green
beans and squash until they're crisp-tender.
kwvegan vegan