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Two-Step Southwestern Stew

December 1, 2010

A really delicious soup for the winter months

Had a TON of cans of kidney beans in my cupboard (vegetarians like beans, amongst other things) and decided to search for a recipe on the Vegetarian Times website to use up some of those. For those of you who DON’T know yet, the search function on the Vegetarian Times website lets you type in all the ingredients you have and search for recipes that contain all or one or more of those. You can also refine your search by doing an Advanced Search. It’s a really rad feature that I use quite often when I realize such-and-such a vegetable is looking not-so-great in my fridge. You should all go try it out. Anyway, I wanted a recipe to use up kidney beans and my boyfriend Jake (who is NOT a vegetarian) also had meat that we needed to cook (a nice piece of steak that I bought for him the last time I’d been in Safeway). So I looked for something that could potentially be a “whole” meal for me and a side dish for him. I found this great stew recipe…and it was super easy. From start to finish it took 30 minutes tops and since a lot of the ingredients are canned the prep went SUPER fast. You can find the recipe online HERE!

Two-Step Southwestern Stew

1 Tbs. olive oil
1 medium-sized onion, coarsely chopped (about 1 cup)
2 14.5-oz. cans diced tomatoes with green chilies, preferably fire-roasted, with liquid
1 15-oz. can white or yellow hominy, rinsed and drained
1 15 oz. can red kidney beans, rinsed and drained
1 medium-sized zucchini, quartered lengthwise and sliced
1 tsp. ground cumin
1/4 cup chopped cilantro

1. Heat oil in large pot over medium-high heat.
2. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
3. Stir in tomatoes with liquid, hominy, beans, zucchini and cumin.
4. Season to taste with salt and pepper.
5. Bring to a boil, cover, reduce heat to medium-low and cook 10 to 12 minutes, or until zucchini is tender.
6. Stir in cilantro, and serve.

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