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    Mexican Vegetable Stew


    Source of Recipe


    www

    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 tsp cumin
    1 tsp dried oregano
    1/2 tsp fennel seeds
    1/4 tsp 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 (2.5 cm) pieces
    1 zucchini (courgettes), sliced
    1 yellow squash, sliced
    1 can black beans, drained and rinsed
    2 ears corn cut into 1 in (2.5 cm) pieces, or 1 cup corn kernels
    2 Tbs 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 and 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 squash, 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.

 

 

 


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