Southwestern Vegetable Stew

yield: 3 cups (3 servings) by Mark Hall

Before reheating, add just a little vegetable broth to the leftovers
(if there are any) to turn this into a hearty soup. Serve the stew or
the soup with crisp corn tortillas crumbled on top.

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 (page 459)
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 (be careful not to overcook or the squash will lose its
color). When the vegetables are done, add the Ancho Chili Puree and the
cayenne. Stir and add the cilantro and mint. Add salt to taste. If you
want to make the dish hotter, add more cayenne.
Serving size 5 1 cup

105 calories 7 grams total fat 0.2 grams saturated fat 0 milligrams
cholesterol

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