Aztec Stew

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* Exported from MasterCook *

 

Aztec Stew

 

Recipe By :Karen Alexander, M.A.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup cooking sherry

2 onions -- chopped

2 stalks celery -- chopped

1 carrot -- chopped

1 red bell pepper -- seeded and chopped

4 cups cooked black beans -- if canned, rinse and drain

16 ounces corn kernels

2 cups vegetable broth

2 tablespoons minced garlic

1 large tomato -- chopped

2 teaspoons cumin

4 teaspoons chili powder -- or to taste

1/2 teaspoon oregano

1 tablespoon Sucanat

2 tablespoons tomato paste

 

Combine the sherry and 3 tablespoons of water in a soup pot.

 

Heat the mixture over medium high heat, then add the onions. Saute until

tender. Add the celery, carrot, and bell pepper. Saute for 5 minutes.

 

Add the remaining ingredients, bring to a boil, then loower the heat. Simmer

for 30 minutes.

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 by Karen Alexander, M.A. "

 

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Per Serving (excluding unknown items): 1964 Calories; 17g Fat (7.7% calories

from fat); 96g Protein; 371g Carbohydrate; 94g Dietary Fiber; 5mg Cholesterol;

3769mg Sodium. Exchanges: 21 Grain(Starch); 4 Lean Meat; 10 Vegetable; 2 1/2

Fat.

 

NOTES : This is a favorite in my house! Serve it with corn bread, and a fresh

green salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0