Very, Very, Very Good Vegetable Stew


Serves: 4
Total Calories: 185

Ingredients

1 1/2 teaspoons olive oil
1 cup chopped onion
1 stalk celery chopped
1 carrot chopped
1 small red bell pepper chopped
2 cups cooked black beans
1 cup vegetable broth
1 cup fresh corn kernals, or frozen and thawed
1 medium tomato diced
1 clove garlic chopped
3 tablespoons dry sherry
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro
1 tablespoon chile powder
1 tablespoon brown sugar
1 teaspoon ground cumin
pinch dried oregano
1 to 1 3/4 pound Bread Bowl

Directions:

1. Heat the oil in a large heavy-bottomed pot over medium low heat. Add the onion, celery, carrot, and bell pepper, and sauté for 5 minutes, or until soft but not brown.

2. Add all of the remaining ingredients, increase the heat, and bring to a boil. Reduce the heat to medium-low, and simmer for 30 minutes.

3. Spoon the stew into the bread bowl and serve.

Nutritional Facts:

Serves: 4
Total Calories: 185
Calories from Fat: 33

This Very, Very, Very Good Vegetable Stew recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.




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