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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 15 ounces kidney beans canned

  3. 1/4 cup barley -- dry

  4. 1 tablespoon olive oil

  5. 2 cups onion chopped

  6. 3 tablespoons garlic clove minced

  7. 1 pound carrots package

  8. 3 celery --

  9. 1 stalk

  10. 7 cups vegetable broth canned

  11. 2 pepper red

  12. 3 1/2 cups corn -- frozen

  13. 2 teaspoons cumin seed -- ground

  14. 2 teaspoons coriander -- ground

  15. 1/2 teaspoon cayenne pepper

  16. 5 ounces tortilla chips

  17. 3 tablespoons parsley dried

  18. 1 fresh jalapenos

  19. 16 ounces tomato canned

Instructions Jump to Ingredients ↑

  1. 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.

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