Mexican Vegetable Stew
If you're looking for a one pot meal recipe that's easy and flavorful, try this Mexican vegetable stew. This chop and drop recipe can be made in one large stock pot and would be delicious served over noodles or rice.
- 2 onions, peeled and sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 2 cloves garlic, minced
- 1 1/2 cup beef or chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1/4 tablespoon red pepper flakes
- 2 small red potatoes, diced
- 1 small sweet potato, diced
- 2 cups fresh green beans, sliced into 1-inch pieces
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 can (about 14.5 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons lime juice
- 1/2 cup cilantro or flat leaf parsley
- Combine the onion, red and green peppers, garlic, and broth in a large stock pot and bring to a boil. Cover and simmer for 5 minutes.
- Add the cumin, oregano, fennel seeds, red pepper flakes, red potatoes, and sweet potato. Cover and simmer 10 minutes more, adding more broth or water if needed.
- Add the green beans, cook 5 minutes more.
- Add the zucchini, yellow squash, black beans, corn, and lime juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender.
- Garnish with cilantro or parsley.