Lunch

Mexican Vegetable Stew is for Lunch.

Mexican Vegetable Stew takes 15 minutes to prepare.

Mexican Vegetable Stew takes 30 minutes to cook.

Mexican Vegetable Stew makes 6 servings.

The ingredients for Mexican Vegetable Stew are:

celery
olive oil
garlic cloves
onion
cumin
canned tomatoes
vegetable stock
salt
ground pepper
carrots
turnips
cooked or canned kidney beans
fresh or frozen corn kernels
beans in tomato sauce
beef soup bas

Here is how you make Mexican Vegetable Stew:

Saut? garlic, onions, celery, and cumin for 10 minutes in large pot with the oil. Add tomatoes and the juice, vegetable stock, salt and pepper and bring to boil. Add carrots and cook for 15 minutes. Add turnips and cook for 5 to 10 minutes or till tender but not mushy. Add beans, corn, and beef soup base and cook for 5 minutes more. Remove a cup of the stew and pur?e, then return to the pot for thickening. Adjust seasonings to taste.Serving Size: makes 6 large servingsNumber of Servings: 6Recipe submitted by SparkPeople user CEEDEE64.

The nutritional information for Mexican Vegetable Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 261.1

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,551.5 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 11.1 g
• Protein: 10.5 g