Spicy Vegetable Stew

[Guest guest]

Spicy Vegetable Stew 3 Potatoes, peeled and chopped 1 Zucchini, slices 1 Onion, sliced 1 c Frozen corn kernels 1 c Broccoflower or cauliflower florets 1 Green bell pepper, chopped into large pieces 2 Carrots, scrubbed and sliced 2 cn Chopped green chilies 1 cn Whole tomatoes, chopped with liquid 1 tb Diced jalapeno pepper 2 c Water 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.