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How To make Mexican Vegetable Stew

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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 beef or chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 teaspoon 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.

pieces 1 zucchini :

(courgettes) sliced
1 yellow squash

sliced
1 can black beans :

drained and rinsed
2 ears corn

cut into 1 in
:

pieces, or 1 cup corn kernels
2 tablespoons 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 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.
MC formatted using MC Buster 2.0d & SNT on 4/28/98

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