Mexican Corn Stew

Servings: 4
Ingredients:

15 oz Kidney beans canned
1/4 c  Barley, dry
1 T  Olive oil
2 c  Onion chopped
3 T  Garlic clove minced
1 lb Carrots package
3 ea Celery, 1 stalk
7 c  Vegetable Broth canned
2 ea Pepper red
3 1/2 c  Corn,frozen
2 t  Cumin seed, ground
2 t  Coriander, ground
1/2 t  Cayenne pepper
5 oz Tortilla Chips
3 T  Parsley dried
1 ea Fresh jalapenos
16 oz 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.

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