*  Exported from  MasterCook  *
 
                             Mexican Corn Stew
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : V                                E
                 G
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   15       oz           Kidney beans canned
      1/4   c            Barley, dry
    1       T            Olive oil
    2       c            Onion chopped
    3       T            Garlic clove minced
    1       lb           Carrots package
    3       ea           Celery, 1 stalk
    7       c            Vegetable Broth canned
    2       ea           Pepper red
    3 1/2   c            Corn,frozen
    2       t            Cumin seed, ground
    2       t            Coriander, ground
      1/2   t            Cayenne pepper
    5       oz           Tortilla Chips
    3       T            Parsley dried
    1       ea           Fresh jalapenos
   16       oz           Tomato canned
 
   Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
   carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
   corn chips (optional). In large fry pan over medium high heat saute
   the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
   bell peppers and all spices. Stir frequently to blend the flavors.
   Continue cooking for 3 more minutes stirring frequently. Add rest of
   the ingredients (except chips), lower to low heat, cover and cook for
   about 2 hours. Put in warmed bowls, top with crushed chips and salsa
   if desired.
  
 
 
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