Mexican Vegetable Stew

Name: Mexican Vegetable Stew
Cuisine: Mexican
Ingredients: onions; sweet red bell peppers; green bell peppers; garlic; beef stock; cumin; oregano; fennel seeds; red pepper flakes; red skinned potatoes; sweet potatoes, or yams; green beans; zucchini; yellow summer squash; black beans; corn; corn; lime juice; cilantro

Submitted by tcasar

Ingredients

EACH ONIONS
peeled, sliced

EACH SWEET RED BELL PEPPERS
cut into strips

EACH GREEN BELL PEPPERS
cut into strips

CLOVES GARLIC
minced

1 ½

CUPS BEEF STOCK
or chicken

TEASPOON CUMIN

TEASPOON OREGANO
dried

TEASPOON FENNEL SEEDS

TEASPOON RED PEPPER FLAKES
or to taste

SMALL RED SKINNED POTATOES
diced *

SMALL SWEET POTATOES, OR YAMS
diced

CUPS GREEN BEANS
fresh, sliced into 1 in. pieces

EACH ZUCCHINI
sliced

EACH YELLOW SUMMER SQUASH
sliced

CAN BLACK BEANS
drained and rinsed *

EARS CORN
cut into 1 in. pieces, or *

CUP CORN

TABLESPOONS LIME JUICE

CUP CILANTRO
or flat leaf parsley

Directions

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 an d 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 squ ash, 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.