Guest guest Posted October 10, 2003 Report Share Posted October 10, 2003 In a message dated 10/10/2003 5:22:20 PM Central Standard Time, zosha3152 writes: * Exported from MasterCook * Mexican Vegetable Bowl Recipe By :Susan Nicholson Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons olive oil 3 medium onions -- chopped 2 medium carrots -- sliced 2 cloves garlic -- crushed 1 jalapeño pepper -- seeded and minced 12 ounces red potatoes -- scrubbed and diced 1 (14.5-ounce) can vegetable broth 4 cups water 2 cups frozen corn -- thawed 1/2 teaspoon lime zest 1/3 cup fresh lime juice 1 cup loosely packed chopped cilantro 1 Haas avocado -- diced baked, broken corn chips -- for garnish Heat oil in a Dutch oven over medium-high heat until hot. Add onions, carrots, garlic, and jalapeño and cook 15 minutes or until vegetables are golden, stirring occasionally. Add potatoes, broth, and water. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 5 minutes. Add corn; cover and simmer 5 minutes or until potatoes are tender. Stir in lime zest and juice and cilantro. Ladle into 6 bowls; top with avocado. Sprinkle with corn chips. Source: " The Atlanta Journal-Constitution ~ 3/8/01 " Quote Link to comment Share on other sites More sharing options...
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