Recipe - Mexican Corn Stew

15 ounce Kidney beans canned
One fourth cup Barley, dry
1 tablespoon Olive oil
2 cup Onion chopped
3 tablespoon Garlic clove minced
1 pound Carrots package
3 Celery, 1 stalk
7 cup Vegetable Broth canned
2 Pepper red
3 One half cup Corn,frozen
2 teaspoon Cumin seed, ground
2 teaspoon Coriander, ground
One half teaspoon Cayenne pepper
5 ounce Tortilla Chips
3 tablespoon Parsley dried
1 Fresh jalapenos
16 ounce Tomato canned

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini