Mexican Vegetable Stew

[Guest guest]

* Exported from MasterCook II *

 

Mexican Vegetable Stew

 

Recipe By : Mary McDougall

Serving Size : 4 Preparation Time :0:00

Categories : Beans Mcdougall

Mexican Stew

Vegan Zucchini

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Water

1 Medium Onion -- chopped

1 Clove Garlic -- minced

1 Green Bell Pepper -- chopped

1 Carrot -- chopped

1 Stalk Celery -- chopped

1 Zucchini -- chopped

1 Cup Fresh Or Frozen Corn Kernels

1 16 Oz Can Kidney Beans -- rinse/drain

1 Tbs Chili Powder

1/2 Tsp Ground Cumin

1/2 Tsp Dried Oregano

1 Tbs Cornstarch

Mixed With 1/4 Cup Cold Water

 

Place the water in a medium pot. Add the onion and garlic. Cook and stir

for several minutes over medium heat. Add the green pepper, carrot and

celery. Cook, stirring frequently about 10 minutes. Add the remaining

ingredients except the cornstarch mixture. Cover and cook over medium-low

heat for 20 minutes, stirring frequently. Stir in the cornstarch mixture

and continue to cook, stirring until thickened.

Serve with grains or potatoes.

From The McDougall Program For Maximum Weight Control by John A McDougall, MD.

Recipes by Mary McDougall.

 

 

 

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