Mexican corn stew

4 servings

Ingredients

Quantity Ingredient
15 ounces Kidney beans canned
¼ cup Barley, dry
1 tablespoon Olive oil
2 cups Onion chopped
3 tablespoons Garlic clove minced
1 pounds Carrots package
3 eaches Celery, 1 stalk
7 cups Vegetable Broth canned
2 mediums Red pepper, diced
3½ cup Corn,frozen
2 teaspoons Cumin seed, ground
2 teaspoons Coriander, ground
½ teaspoon Cayenne pepper
5 ounces Tortilla Chips (Optional)
3 tablespoons Parsley dried
1 each Fresh jalapenos
16 ounces Tomato canned

Directions

Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of corn chips(optional). In large fry pan over medium high heat saute the onions and garlic for 5 minutes. Add jalapenos, carrots, celery, bell peppers and all spices. Stir frequently to blend the flavors.

Continue cooking for 3 more minutes stirring frequently. Add rest of the ingredients (except chips), lower to low heat, cover and cook for about 2 hours. Put in warmed bowls, top with crushed chips and salsa if desired.

Source: The Vegetarian Times Magazine Submitted By HENRY REINTGES On 10-06-95

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