| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
V, E, G, E |
4 |
Servings |
INGREDIENTS
| 15 |
oz |
Kidney beans canned |
| 1/4 |
c |
Barley, dry |
| 1 |
tb |
Olive oil |
| 2 |
c |
Onion chopped |
| 3 |
tb |
Garlic clove minced |
| 1 |
lb |
Carrots package |
| 3 |
|
Celery, 1 stalk |
| 7 |
c |
Vegetable Broth canned |
| 2 |
|
Pepper red |
| 3 1/2 |
c |
Corn,frozen |
| 2 |
ts |
Cumin seed, ground |
| 2 |
ts |
Coriander, ground |
| 1/2 |
ts |
Cayenne pepper |
| 5 |
oz |
Tortilla Chips |
| 3 |
tb |
Parsley dried |
| 1 |
|
Fresh jalapenos |
| 16 |
oz |
Tomato canned |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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