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Mexican Vegetable Stew
This dish is as colorful as the Mexican flag if you cook the green beans
and squash until they're just crisp-tender.
2 onions, sliced
1 sweet red pepper, cut in strips
1 green pepper, cut in strips
2 cloves garlic, minced
1 1/2 cups bouillon
1 teaspoon cumin
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes or to taste
2 red potatoes, diced
1 sweet potato, diced
2 cups green beans, cut in 1-inch pieces
1 zucchini, sliced
1 yellow squash, sliced
1 can chick peas, undrained, or 2 cups cooked
2 ears corn cut in 1-inch pieces or 1 cup corn kernels
2 tablespoons lime juice
1/2 cup cilantro or Italian parsley leaves, chopped
Bring the onion, red and green peppers, garlic and 1/2 cup bouillon to a boil
in a large pot and simmer 5 minutes. Stif in the spices, red potato and sweet
potato; cover and simmer 10 minutes, adding more bouillon if needed. Add the
beans; cook 5 minutes more. Stir in the remaining bouillon and bring to a
boil. Add the zucchini and yellow squash, chick peas, corn and lime juice.
Reduce heat and simmer 5 minutes, or until all the vegetables are tender.
Garnish with cilantro or parsley.
10 to 12 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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