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Mexican Vegetable Stew

2 onions, peeled and sliced
1 sweet red pepper, cut into strips
1 sweet green pepper, cut into strips
2 cloves garlic, minced
1+1/2 cups beef or chicken broth
1 tsp cumin
1 tsp dried oregano
1/2 tsp fennel seeds
1/4 tsp red pepper flakes (or to taste)
2 small red potatoes, diced
1 small sweet potato, diced
2 cups fresh green beans, sliced into 1 in (2.5 cm) pieces
1 zucchini (courgettes), sliced
1 yellow squash, sliced
1 can black beans, drained and rinsed
2 ears corn cut into 1 in (2.5 cm) pieces, or 1 cup corn kernels
2 Tbs lime juice
1/2 cup cilantro or flat leaf parsley

Combine the onion, red and green peppers, garlic and broth and
bring to a boil in a large pot. Cover and simmer for 5 minutes.
Add the spices, red potatoes and sweet potato, cover and simmer 10
minutes more, adding more broth or water if needed. Add the green
beans, cook 5 minutes more. Add the zucchini, yellow squash, black
beans, corn and lime juice. Reduce the heat and simmer 5 minutes,
or until all the vegetables are tender. Garnish with cilantro or
parsley. Serves 10 to 12 as a side dish, 4 to 6 as an entree.


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