Spicy vegetable stew

6 Servings

Ingredients

Quantity Ingredient
3 Potatoes, peeled and chopped
1 Zucchini, slices
1 Onion, sliced
1 cup Frozen corn kernels
1 cup Broccoflower or cauliflower
Florets
1 Green bell pepper, chopped
Into large pieces
2 Carrots, scrubbed and sliced
2 cans Chopped green chilies
1 can Whole tomatoes, chopped with
Liquid
1 tablespoon Diced jalapeno pepper
2 cups Water

Directions

Mix all of the ingredients together in a large soup pot and simmer over low heat until the vegetables are tender, about 1 hour.

NOTE: This recipe can also be made in a slow cooker.

Cook on low power for 8 to 10 hours.

Serve this stew as is or over rice or mashed potatoes.

From "The New McDougall Cookbook"

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