Vegetable Stew

• 1 medium onion, chopped
• 1 (32 oz.) can plum tomatoes or 2 c. fresh tomatoes
• 1/4 tsp. black or cayenne pepper
• 2 c. potatoes, cut into 1-inch square pieces
• 2 c. fresh or frozen green beans, sliced into 2-inch pieces
• 4 Tbsp. water
• 3/4 tsp. ground cumin
• 2 c. carrots, cut in large chunks
• 2 to 3 tsp. oil

1. Simmer onion in oil and water until transparent.
2. Add potatoes and carrots; simmer for 15 minutes, stirring occasionally.
3. Add chopped tomatoes (save juice) and cumin.
4. Cover; simmer for about 1 hour, checking to see if stew needs more liquid.
5. If so, add the juice from can of tomatoes.
6. If more liquid is still needed, you can add up to 3/4 cup of tomato juice.
7. Add green beans; cook for 15 minutes more.
8. Check seasoning.
9. Add 1/4 teaspoon or more of pepper and more cumin, if desired.
10. Serves 4.

onion, tomatoes, black, potatoes, green beans, water, ground cumin, carrots, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595794 (may not work)