Mexican Vegetable Stew
Laura Martin
Don’t let the title scare you – EVERYONE loves this soup
ingredients
- 1/4 C Olive Oil
- 4 Garlic Cloves, minced
- 2 large onions, diced
- 1 tsp ground cumin
- 1 28 oz can diced tomatoes
- 8 C Vegetable or Chicken Broth
- 1/2 tsp Salt
- Freshly ground black pepper to taste
- 2 carrots thinly sliced
- 3 medium Zucchini, cut into lengthwise strips and then cut into chunks
- 1 can kidney beans, rinsed
- 2 C fresh or frozen corn
- Optional: Broccoli, sautéed tofu in the cumin and garlic, fresh cilantro
directions
- 1
1. In large stock pot heat olive oil over med-high heat. Sauté garlic, onions, and cumin for 10 minutes.
- 2
2. Add tomatoes, broth, salt, and pepper, and bring to boil.
- 3
3. Add carrots and cook 15 minutes, then add zucchini and cook 5- 10 minutes, or until tender.
- 4
4. Add beans and corn and cook 2 minutes. Remove 2 C of soup and puree. Return to pot to nicely thicken the soup. (I never do this step)
- 5
5. Serve with low fat cheddar cheese, cilantro, and tortilla chips!
Source: Laura Martin
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