From TheChef@wwrecipes.com Tue Mar 24 15:33:51 1998
Date: 23 Mar 1998 14:29:03 -0500
From: TheChef@wwrecipes.com
Newsgroups: rec.food.recipes
Subject: Mexican Vegetable Stew
Followup-To: poster

Mexican Vegetable Stew

2 onions, peeled and sliced
1 sweet red pepper, cut into strips
1 sweet green pepper, cut into strips
2 cloves garlic, minced
1+1/2 cups vegetable or chicken broth
1 tsp cumin
1 tsp dried oregano
1/2 tsp fennel seeds
1/4 tsp red pepper flakes (or to taste)
2 small red potatoes, diced
1 small sweet potato, diced
2 cups fresh green beans, sliced into 1 in (2.5 cm) pieces
1 zucchini (courgettes), sliced
1 yellow squash, sliced
1 can black beans, drained and rinsed
2 ears corn cut into 1 in (2.5 cm) pieces, or 1 cup corn kernels
2 Tbs lime juice
1/2 cup cilantro or flat leaf parsley

Combine the onion, red and green peppers, garlic and broth and bring
to a boil in a large pot. Cover and simmer for 5 minutes. Add the
spices, red potatoes and sweet potato, cover and simmer 10 minutes
more, adding more broth or water if needed. Add the green beans, cook
5 minutes more. Add the zucchini, yellow squash, black beans, corn and
lime juice. Reduce the heat and simmer 5 minutes, or until all the
vegetables are tender. Garnish with cilantro or parsley. Serves 10 to
12 as a side dish, 4 to 6 as an entree.

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