Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 oz Kidney beans canned 3 1/2 c Corn,frozen
1/4 c Barley, dry 2 ts Cumin seed, ground
1 tb Olive oil 2 ts Coriander, ground
2 c Onion chopped 1/2 ts Cayenne pepper
3 tb Garlic clove minced 5 oz Tortilla Chips (Optional)
1 lb Carrots package 3 tb Parsley dried
3 ea Celery, 1 stalk 1 ea Fresh jalapenos
7 c Vegetable Broth canned 16 oz Tomato canned
2 md Red pepper, diced

Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
bell peppers and all spices. Stir frequently to blend the flavors.
Continue cooking for 3 more minutes stirring frequently. Add rest of
the ingredients (except chips), lower to low heat, cover and cook for
about 2 hours. Put in warmed bowls, top with crushed chips and salsa
if desired.

Source: The Vegetarian Times Magazine
Submitted By HENRY REINTGES On 10-06-95

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