Name: Spicy Vegetable Stew
Ingredients: 3 Potatoes, peeled and chopped; 1 Zucchini, slices; 1 Onion, sliced; 1 c Frozen corn kernels; 1 c Broccoflower or cauliflower; Florets; 1 Green bell pepper, chopped; Into large pieces; 2 Carrots, scrubbed and sliced; 2 cn Chopped green chilies; 1 cn Whole tomatoes, chopped with; Liquid; 1 tb Diced jalapeno pepper; 2 c Water

If a skillful workman can turn a little earth and ashes into such curious transparent glasses as we daily see, and if a little seed that bears no show of such a thing can produce the more beautiful flowers of the earth; and if a little acorn can bring forth the greatest oak; why should we once doubt whether the seed of everlasting life and glory, which is now in the blessed souls with Christ, can by Him communicate a perfection to the flesh that is dissolved into its elements?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Fat free, Vegetables, Stews	6	Servings

INGREDIENTS

3		Potatoes, peeled and chopped
1		Zucchini, slices
1		Onion, sliced
1	c	Frozen corn kernels
1	c	Broccoflower or cauliflower
		Florets
1		Green bell pepper, chopped
		Into large pieces
2		Carrots, scrubbed and sliced
2	cn	Chopped green chilies
1	cn	Whole tomatoes, chopped with
		Liquid
1	tb	Diced jalapeno pepper
2	c	Water

INSTRUCTIONS

Mix all of the ingredients together in a large soup pot and simmer over
low heat until the vegetables are tender, about 1 hour.
NOTE:  This recipe can also be made in a slow cooker.
Cook on low power for 8 to 10 hours.
Serve this stew as is or over rice or mashed potatoes.
From "The New McDougall Cookbook"
Posted to MM-Recipes Digest V4 #241 by Jack Elvis <jackelvis@moonlink.net>
on Sep 10, 1997

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