Mexican Vegetable Stew
Yield: | 4 Servings |
Categories: | Main Dishes, Vegetables |
1/4 | c | Olive oil |
1/2 | ts | Salt |
4 | Garlic -- minced | |
2 | Carrots -- thinly sliced | |
2 | Onions -- diced | |
3 | Zucchini -- 1" chunks | |
1 | ts | Cumin -- ground |
15 | oz | Kidney beans -- can |
28 | oz | Imported plum tomatoes |
W/jui | ||
2 | c | Corn kernals |
8 | c | Vegetable stock |
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