Recipe Archives->Vegetarian->Vegetable Stew 05

Southwestern Vegetable Stew
Yield: 2 servings
									 
11/2 cups chopped red onions
1/2 cup water
2 teaspoons freshly minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 cups thick-sliced mushrooms
1/2 cup diced carrots
1 cup chopped red peppers
11/2 cups canned tomatoes, or 2 cups fresh, chopped
2 cups canned tomato puree
1 cup 1/2-inch sliced zucchini
1 teaspoon ancho chili puree 
1/4 teaspoon cayenne pepper
1 tablespoon freshly chopped cilantro
1 tablespoon freshly chopped mint
Salt

Braise the onions in 1/2 cup water with the garlic, oregano, and
cumin.  When the onions have softened, add the mushrooms and carrots.
When the mushrooms have softened and the liquid is somewhat reduced,
add the red peppers and tomatoes. Stew for about 10 minutes, then
add the zucchini.  Cook for 5 minutes.  When the vegetables are
done, add the chili puree and the cayenne. Stir and add the cilantro
and mint. Add salt to taste.

Serve the stew or the soup with crisp corn tortillas crumbled on
top.

Note: Make chili puree by soaking dried chiles in warm water till
soft, then pureeing in a blender.

Printable version: vegetable-stew05.txt.