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Mexican Vegetable Stew Recipe

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This recipe for Mexican Vegetable Stew is from My Mom's recipes, 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 cup olive oil
4 garlic cloves, minced
2 large onions chopped
1 tsp ground cumin
1 28 oz can plum tomatoes with juice
8 cups vegetable stock (or less for thicker soup)
1/2 tsp salt
pepper to taste
2 carrots thinly sliced
2 medium zucchini cut lengthwise into sixths then into 1 inch chunks
2 cups freshly cooked beans or 1 15 oz can drained and rinsed
2 cups corn
Grated cheese
Corn chips
Directions:
Directions:
In large pot heat olive oil and saute the garlic, onions and cumin. 10 minutes stirring often.
Add tomatoes, vegetable stock, salt and pepper and bring to boil.
Add the carrots, and cook 15 minutes then add the zucchini and cook 5- 10 minutes until tender.
Add the kidney beans and corn and cook 2 minutes. Remove 2 cups of the stew, puree it in blender then return it to pot to thicken. Sprinkle with cheese and serve over chips.

 

 

 

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