Mexican Summer Stew
| Yield: | 12 Servings |
| Categories: | Soups, Stews, Vegetables |
| 3 | c | Vegetable stock |
| 3 | c | TVP chunks |
| 1 | tb | Ketchup |
| 2 | Onions; sliced 1/4" thick | |
| 2 | ts | Garlic; minced |
| 1 | c | White wine |
| 6 | sm | Zucchini; sliced 1/2" thick |
| 4 | sm | Yellow crookneck squash; sliced |
| 1 | Green bell pepper; cut in 1/2" dice | |
| 2 | c | Snow peas; trimmed |
| 3 | c | Tomatoes; chopped |
| 3 | tb | Low-sodium soy sauce |
| 3 | tb | Chili powder |
| 1 | tb | Ground cumin |
| 2 | c | Fresh or frozen corn kernels |
| 1 | tb | Cornstarch or arrowroot |
| 1/4 | c | ;water, cold |
| 1/4 | c | Fresh cilantro; chopped |
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