Title: Spicy Vegetable Stew
Categories: Fat free, Vegetables, Stews
Yield: 6 Servings

3 Potatoes, peeled and chopped
1 Zucchini, slices
1 Onion, sliced
1 c Frozen corn kernels
1 c Broccoflower or cauliflower
Florets
1 Green bell pepper, chopped
Into large pieces
2 Carrots, scrubbed and sliced
2 cn Chopped green chilies
1 cn Whole tomatoes, chopped with
Liquid
1 tb Diced jalapeno pepper
2 c Water

Mix all of the ingredients together in a large soup pot and simmer over
low heat until the vegetables are tender, about 1 hour.

NOTE: This recipe can also be made in a slow cooker.
Cook on low power for 8 to 10 hours.

Serve this stew as is or over rice or mashed potatoes.

From "The New McDougall Cookbook"
Posted to MM-Recipes Digest V4 #241 by Jack Elvis
on Sep 10, 1997