Search for anything:

Spicy Vegetable Stew

low-fat, stews, vegetables

3 potatoes, peeled and chopped
1 zucchini, slices
1 onion, sliced
1 cup frozen corn kernels
1 cup broccoflower or cauliflower
1 florets
1 green bell pepper, chopped
1 into large pieces
2 carrots, scrubbed and sliced
2 can chopped green chilies
1 can whole tomatoes, chopped with
1 liquid
1 tablespoon diced jalapeno pepper
2 cup water

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" From: Jack Elvis Date: 10 Sep 97 Meal-Master Format Recipes (Mailing List) Ä

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU