Mexican Vegetable Stew

Name: Mexican Vegetable Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: celery; olive oil; garlic cloves; onion; cumin; canned tomatoes; vegetable stock; salt; ground pepper; carrots; turnips; cooked or canned kidney beans; fresh or frozen corn kernels; beans in tomato sauce; beef soup bas

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

celeryolive oilgarlic clovesonioncumincanned tomatoesvegetable stocksaltground peppercarrotsturnipscooked or canned kidney beansfresh or frozen corn kernelsbeans in tomato saucebeef soup bas

Directions

Saut� garlic, onions, celery, and cumin for 10 minutes in large pot with the oil. Add tomatoes and the juice, vegetable stock, salt and pepper and bring to boil. Add carrots and cook for 15 minutes. Add turnips and cook for 5 to 10 minutes or till tender but not mushy. Add beans, corn, and beef soup base and cook for 5 minutes more. Remove a cup of the stew and pur�e, then return to the pot for thickening. Adjust seasonings to taste.

Serving Size: makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user CEEDEE64.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 261.1
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 1,551.5 mg
Total Carbs: 43.8 g
Dietary Fiber: 11.1 g
Protein: 10.5 g

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