Mexican Vegetable Stew

1/4 c. olive oil
4 garlic cloves, minced
2 large onions, diced
1 t. ground cumin
1 28-oz. can imported plum tomatoes, roughly chopped, with juice (about 3 c.)
8 c. vegetable stock
1/2 t. salt
Freshly ground black pepper to taste
2 carrots, thinly sliced
3 medium zucchini, cut lengthwise into sixths, then into 1" chunks
2 c. freshly cooked kidney beans or 1 15-oz. can kidney beans, rinsed and drained
2 c. fresh or frozen corn kernels
Grated cheddar cheese (optional)
Corn chips (optional)

In a 6 to 8 qt. pot, heat the olive oil over medium heat. Saute the garlic, onions, and cumin 10 minutes, stirring often.

Add the tomatoes with their juices, the vegetable stock, salt, and pepper and bring to a boil.

Add the carrots and cook 15 minutes, then add the zucchini and cook 5-10 minutes, or until tender but not mushy.

Add the kidney beans and corn and cook 2 minutes.  Remove 2 c. of the stew, puree it in a blender or food processor, then return it to the pot. This will thicken the stew. Taste to adjust seasoning.

Serve with a sprinkle of grated cheddar and corn chips, if desired.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 35.