| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Vegetarian |
Veggie, Soups |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry sherry or apple juice |
| 1 |
tb |
Olive oil |
| 2 |
c |
Onions, chopped |
| 1/2 |
c |
Celery, chopped |
| 1/2 |
c |
Carrot, chopped |
| 1/2 |
c |
Red bell pepper, chopped |
| 4 |
c |
Black beans, cooked |
| 2 |
c |
Corn kernels, fresh/frozen |
| 2 |
c |
Stock or water |
| 2 |
tb |
Garlic, minced |
| 1 |
c |
Chopped tomatoes |
| 2 |
ts |
Ground cumin |
| 4 |
ts |
Chili powder or to taste |
| 1/2 |
ts |
Oregano, dry |
| 1/4 |
c |
Fresh cilantro, chopped |
| 2 |
tb |
Honey |
| 2 |
tb |
Tomato paste |
INSTRUCTIONS
In a large stock pot over medium high heat, combine the sherry and oil.
When hot, add onions. Saute, stirring, until soft but not brown. Add
celery, carrot and bell pepper; saute 5 more minutes. Add remaining
ingredients; bring to a boil. Lower heat and simmer for 15 minutes.
Before serving, puree 1 cup of the stew in a blender; add back to the pot.
Variation: Serve with crushed corn chips on top.
Source: The Vegetarian Times Magazine Jan 96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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