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How To make Southwestern Vegetable Stew

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1 tablespoon olive oil
2 celery stalks

sliced
1 bell pepper :

chopped
2 carrots

sliced
1 small onion :

chopped
12 ounces thick & chunky salsa
4 ounces salsa verde
2 tablespoons taco sauce
3 zucchini

sliced
12 mushrooms :

sliced
12 Calamata olives

drained
1 clove garlic :

minced
1/2 teaspoon coarse ground pepper
1 cup vegetable broth
Heat olive oil in a large skillet or Dutch oven. Add celery, bell pepper, carrots, and onion. Saute until soft. Add remaining ingredients and simmer o n medium-high heat until liquid is reduced. Serve immediately.

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