How To make 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 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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Ingredients
1 1/4 lb ground beef
28 can crush tomatoes
2 tbsp beef bouillon ( add a little at a time until you get the right taste)
1 onion
2 stalks celery
2 carrots
1/2 red bell pepper
thyme, rosemary, oregano
1 cup mixed vegetables
2 potatoes
1 tsp onion powder and garlic and herb seasoning
1/2 tsp dried thyme, pepper
enough water to get to the consistency you like
1 tsp wostichier sauce
1 tsp sugar
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How to Make Mexican Vegetable stew and Tortilla Bread.
Do you like cooking? Then you should learn how to make Mexican Soup and Tortilla Bread. You will love it!
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
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HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Mexican Vegetable Stew
Mexican vegetable stew
From the book The McDougall Program for Maximum Weight Loss
by John and Mary McDougall
Recipe used with permission of the author.
Servings: 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
• 1 cup water
• One medium onion, chopped
• One clove garlic, minced
• One green bell pepper, chopped
• One carrot, chopped
• One stalk celery, chopped
• One zucchini, chopped
• One cup fresh or frozen corn kernels
• 1 16-ounce Canned kidney beans, drained and rinsed
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 tablespoon cornstarch, mixed with ¼ quarter cup cold water
Directions
• Place the water in a medium pot. Add the onion and garlic. Cook and stir for several minutes over medium heat. Add the green pepper, carrot, and celery. Cook stirring frequently, about 10 minutes. Add the remaining ingredients except the cornstarch mixture. Cover and cook over medium low heat for 20 minutes, stirring frequently.
• Stir in the cornstarch mixture and continue to cook, stirring until thickened.
• Served with greens or potatoes.
Mexican Vegetable Soup
Healthy Mexican Vegetable Soup in the Crockpot! Get the recipe at