mexican vegetable stew
March 1, 2010when i share recipes here, they’re generally for foods we find ourselves going back to over and over again. like the lentil kale stew, this one is simple, lovely, and never fails to please.
from Quick Vegetarian Pleasures by Jeanne Lemlin
*1/4 c olive oil
*4 garlic cloves, minced
*2 large onions, diced
*1 t cumin
*1 28 oz can chopped tomatoes with juice
*8 c vegetable stock
*1/2 t salt
*fresh ground black pepper to taste
*2 carrots, thinly sliced
*3 med zucchini, cut lengthwise into sixths and then into 1 in. chunks
*2 c kidney beans, rinsed and drained
*2 c fresh or frozen corn
*grated cheddar cheese
*corn chips
in soup pot, heat olive oil over medium heat – saute the garlic, onoins, and cumin 10 min.
add tomatoes, vegetable stock, salt and pepper. bring to a boil.
add carrots – cook 15 min.
add zucchini – cook 5 to 10 min until the zucchini is tender, not mushy.
add the kidney beans and corn – cook 2 min.
here she recommends pureeing 2 cups, but i don’t do that with this recipe. my household prefers the chunky! sprinkle on grated cheese, break a few corn chips over each serving, and enjoy!
p.s. here are all the other recipes i have shared if you’re interested.
This looks so good! And I will second that about the lentil kale stew…you changed my soup world forever.
ooh, I love recipes, and I love stew! Thanks for this.
Oh, I absolutely love this recipe and make it all the time! I do puree it, though, with just a quick zip of the immersion blender.
oh if only i had an immersion blender :)
This looks delicious! Thanks for sharing.
mmm, anything with cumin is a winner in my book… +Chelsea
agreed!
Made the Mex Soup for dinner tonight and loved it. My husband Billy said this is a keeper. Thanks for sharing!
yay!