Mexican Vegetable Stew

Ingredients

1/4 cup olive oil

4 garlic cloves, minced

2 large onions, diced

1 tsp. ground cumin

3 cups of chopped plum tomatoes with a little added water

8 cups vegetable stock

1/2 tsp. salt

Freshly ground black pepper to taste

2 carrots, thinly sliced

3 medium zucchini, cut lengthwise into sixths, then into 1-inch chunks

2 cups freshly cooked kidney beans, or one 15 oz. can kidney beans, rinsed and drained

2 cups fresh or frozen corn kernels

Grated cheddar cheese (optional)

Corn chips (optional)

Directions

In a 6- to 8-quart pot, heat the olive oil over medium heat. Saut? the garlic, onions and cumin 10 minutes, stirring often. Add the tomatoes with their juice, the vegetable stock, salt and pepper and bring to a boil. Add the carrots and cook 15 minutes, then add the zucchini and cook 5 to 10 minutes, or until the zucchini is tender, not mushy. Add the kidney beans and corn and cook 2 minutes. Remove 2 cups of the stew, puree it in the blender or food processor, then return it to the pot. This will nicely thicken the stew. Taste to adjust the seasoning. If desired, sprinkle on grated cheese and break a few corn chips over each serving.