| 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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