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Mexican Vegetable Stew Recipe

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This recipe for Mexican Vegetable Stew is from Q Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. olive oil
4 garlic cloves, minced
2 large onions, diced
1 tsp ground cumin
1 (28 oz) can of chopped tomatoes with their juice
8 C. vegetable stock
˝ tsp salt
Black pepper to taste
2 carrots, thinly sliced
3 medium zucchini, cut lengthwise into 6ths, then into 1 inch chunks
2 C. freshly cooked kidney beans or 1 (15oz) can of kidney beans, rinsed and drained
2 C. fresh or frozen corn
Grated cheese (optional)
Corn chips (optional)
Directions:
Directions:
In a 6-8 quarter pot, heat the olive oil over medium heat. Sauté the garlic, onions, and cumin 10 minutes, stirring often.
Add the tomatoes with their juice, the vegetable stock, salt and pepper and bring to a boil.
Add the carrots and cook for 15 minutes, then add the zucchini and cook 5-10 minutes, or until zucchini is tender but not mushy.
Add the kidney beans and corn and cook 2 minutes. Remove 2 C. of the stew, puree it in the blender and return it to the pot. This will nicely thicken the stew. Taste to adjust the seasoning. If desired, sprinkle on grate cheese and break a few corn chips of each serving.

 

 

 

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