Southwestern Bean and Veggie Stew

Lovely cumin and cilantro flavored broth filled with crunchy veggies and hearty black beans.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, diced
• 1  garlic clove, minced
• 1⁄2 cup red bell pepper, diced
• 2  stalks celery, chopped
• 1 (15 1/2ounce) can corn, drained
• 1 (4 1/2ounce) can diced green chilies
• 1 (15 1/2ounce) can black beans, drained and rinsed
• 3  medium carrots, peeled and diced
• 1  medium zucchini, chopped
• 6  cups water
• 3  tablespoons vegetable bouillon granules
• 1  tablespoon cumin
• 1⁄4 cup cilantro, chopped

Directions

1. Heat oil in a large pan on medium high. Add onion, garlic, celery, and pepper. Saute until onions are soft and translucent. Add water and all remaining ingredients except zucchini and cilantro. Bring to boil, reduce heat. cover and simmer 10, or until carrots are tender. Add remain ingredients, cover and simmer 10 minutes more. Serve hot with tortilla chips and shredded cheese.