Mexican Vegetable Stew

by Jackie




INGREDIENTS:

1/4 cup olive oil (I used closer to 3 tbsp or less, just poured not measured)
4 garlic cloves, minced
2 large onions, diced
1 teaspoon ground cumin
1 28-oz can imported plum tomatoes (about 3 cups), roughly chopped with their juice (I used organic diced roma tomatoes as I couldn't find the elusive canned plum tomato)
8 cups vegetable stock
1/2 teaspoon salt
Freshly ground black pepper to taste
2 carrots, thinly sliced
3 medium zucchini, cut lengthwise into sixths, then into 1-inch chunks
2 cups freshly cooked kidney beans, or 1 15-oz can kidney beans, rinsed and drained
2 cups fresh or frozen corn kernels
Grated cheddar cheese (optional)
Corn chips (optional)


METHOD:

In a 6- to 8-quart pot, heat the olive oil over medium heat. Sauté the garlic, onions, and cumin 10 minutes, stirring often.

Add the tomatoes with their juice, the vegetable stock, salt, and pepper and bring to a boil.

Add the carrots and cook 15 minutes, then add the zucchini and cook 5 to 10 minutes, or until the zucchini is tender, not mushy.

Add the kidney beans and corn and cook 2 minutes. Remove 2 cups of the stew, puree it in a blender or food processor, then return to the pot. This will nicely thicken the stew. Taste to adjust the seasoning. If desired, sprinkle on grated cheese and break a few corn chips over each serving.

MODIFICATIONS:

All ingredients are organic, minus seasonings and oil.

Instead of using one 15-oz can of kidney beans, I used two.

Since I used low-sodium veg stock, I added perhaps an additional tablespoon of sea salt to the pot when finished.

I added a tablespoon or so of ground cayenne red pepper. Could even use more, depending on personal preference.



YIELD:
Serves 4 as a main course  
(it actually made more than that in my opinion – yielded 9 pint jars)

RECIPE CREDIT:
Quick Vegetarian Pleasures by Jeanne Lemlin