Ingredients
-
2
-
4
-
1
-
2
-
1
-
3
-
2
-
1
-
1
-
2
-
1
-
-
2
-
1
-
3/4
Directions
Baja Vegetable Stew,From the Ellsworth Cooking School in Ellsworth, Maine.,Used chipotles instead of chilis. My husband and I loved this. Too hot for my son. Great complexity of flavor for a relatively simple dish to prepare. The cilantro and avocado topping were a great addition. Superb meatless dish. Bravo!,Used chipotles instead of chilis. My husband and I loved this. Too hot for my son. Great complexity of flavor for a relatively simple dish to prepare. The cilantro and avocado topping were a great addition. Superb meatless dish. Bravo!
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Steps
|
1
Done
|
In a Skillet, Roast Chilies For 20-30 Seconds Over High Heat. |
|
2
Done
|
Remove from Heat and Let Cool. |
|
3
Done
|
in a Large Pot, Heat 2 Tsp Olive Oil Over Medium-High Heat and Sautee Onions Until Golden. |
|
4
Done
|
Add Garlic and Cumin and Cook, Stirring Constantly For About 30 Seconds. |
|
5
Done
|
Add Tomatoes, Broth and Chilies. |
|
6
Done
|
Reduce Heat and Simmer For 30 Minutes, Stirring Occasionally. |
|
7
Done
|
in Batches in a Blender or With a Stick Blender, Puree the Soup. |
|
8
Done
|
Pour Through a Fine Sieve, Cheesecloth or Food Mill, If Desired. |
|
9
Done
|
in a Skillet, Heat 2 Tsp Olive Oil Over Medium-High Heat. |
|
10
Done
|
Add Bell Peppers, Zucchini and Corn. |
|
11
Done
|
Season With Salt and Pepper and Cook Until Tender- About 4 Minutes. |
|
12
Done
|
Add to Broth Mixture With the Black Beans and Kidney Beans. |
|
13
Done
|
Simmer For 1-2 Minutes, Until Vegetables Are Tender. |
|
14
Done
|
Stir in the Vingegar and Garnish With Cilantro, Lime Wedges and Avacado. |
