Mexican vegetable stew Recipe

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Mexican vegetable stew

Artist:	_	Yield:	4
Categories:	Entrees, Mexican, North American, Soups & Stews, South American, Vegetables	Rating:	0
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Ingredients:

1/4	cup	Olive oil
4	each	Garlic, minced
2	each	Onions, diced
1	tsp	Cumin, ground
28	oz	Imported plum tomatoes w/jui
8	cup	Vegetable stock
1/2	tsp	Salt
2	each	Carrots, thinly sliced
3	each	Zucchini, 1" chunks
15	oz	Kidney beans, can
2	cup	Corn kernals

Procedures:

1	?ea cheddar cheese, grated (opt) ?ea corn chips (optional) in a 6 to 8-quart pot, heat the olive oil over medium heat.
2	Saute the garlic, onions, and cumin 10 minutes, stirring often.
3	Add the tomatoes (roughly chopped) with their juice, the vegetable stock, salt and pepper; bring the mixture to a boil.
4	Add the carrots and cook 15 minutes, then add the zucchini and cook 5 to 10 minutes, or until the zucchini is tender, not mushy.
5	Add the kidney beans and corn and cook 2 minutes.
6	Remove 2 cups of the stew, puree it in the blender or food processor, then return it to the pot.
7	This will nicely thicken the stew.
8	Tast to adjust the seasoning.
9	If desired, sprinkle on grated cheddar cheese and break a few corn chips over eachserving.