Baja Vegetable Stew

"From the Ellsworth Cooking School in Ellsworth, Maine."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr
Ingredients:
18
Serves:
6
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ingredients

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directions

  • In a skillet, roast chilies for 20-30 seconds over high heat.
  • Remove from heat and let cool.
  • In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
  • Add garlic and cumin and cook, stirring constantly for about 30 seconds.
  • Add tomatoes, broth and chilies.
  • Reduce heat and simmer for 30 minutes, stirring occasionally.
  • In batches in a blender or with a stick blender, puree the soup.
  • Pour through a fine sieve, cheesecloth or food mill, if desired.
  • In a skillet, heat 2 tsp olive oil over medium-high heat.
  • Add bell peppers, zucchini and corn.
  • Season with salt and pepper and cook until tender- about 4 minutes.
  • Add to broth mixture with the black beans and kidney beans.
  • Simmer for 1-2 minutes, until vegetables are tender.
  • Stir in the vingegar and garnish with cilantro, lime wedges and avacado.

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Reviews

  1. Used chipotles instead of chilis. My husband and I loved this. Too hot for my son. Great complexity of flavor for a relatively simple dish to prepare. The cilantro and avocado topping were a great addition. Superb meatless dish. Bravo!
     
  2. Loved this super yummy stew!! I used chipotle peppers instead of the red chili and it turned out great. I did add a bit extra broth as I needed to use it up and my veggies were abnormally large. I had mine with avocado and cilantro and crumbled some tortilla chips on top, loved it!!
     
  3. This recipe is awesome. I was very skeptical while making it because it didn't seem to have much of a "base", but it turned out fantastic!!! The flavors are so complex! Even my non-veg hubby went back for seconds. Thanks!
     
  4. Made this for a dinner party for my veggie friends. It was a hit! Thanks!
     
  5. This soup is so delicious and hearty! I've already made it twice in the past two weeks and still can't get enough of it.
     
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Tweaks

  1. Used chipotles instead of chilis. My husband and I loved this. Too hot for my son. Great complexity of flavor for a relatively simple dish to prepare. The cilantro and avocado topping were a great addition. Superb meatless dish. Bravo!
     
  2. Loved this super yummy stew!! I used chipotle peppers instead of the red chili and it turned out great. I did add a bit extra broth as I needed to use it up and my veggies were abnormally large. I had mine with avocado and cilantro and crumbled some tortilla chips on top, loved it!!
     

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