mexican vegetable stew

when 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.

mexican vegetable stew

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.

9 thoughts on “mexican vegetable stew

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