MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Indian Summer Stew
Categories: Stews, Potatoes, Vegetables, Squash
Yield: 12 Servings

6 New red potatoes; (3/4 lb)
2 tb Olive oil
2 cl Garlic; minced
2 md Onions; chopped
1/2 ts Chilli spice mix
1 ts Cumin
1 ts Dried thyme
1 ts Dried basil
1 ts Dried oregano
1 sm Eggplant; in bite-size pcs
3 md Tomatoes; chopped
2 lg Bell peppers; in strips
1/2 lb Green beans; trimmed, in
- bite-size pieces
2 Yellow squash; sliced
4 tb Tomato paste
2 c Corn
2 ts Caraway seeds
1/2 ts Black pepper

In a medium saucepan, boil unpeeled potatoes in water
until tender, about 15 minutes. Drain and set aside.

In a large soup pot or kettle, heat oil over medium-high
heat. Add garlic and sauté 1 minute. Add onions, chili
powder, cumin, thyme, basil, and oregano. Stir. Add
eggplant and tomatoes; simmer 10 minutes.

Add pepper strips and green beans; simmer 10 minutes. Cut
potatoes into bite-size pieces and add to pot. Add squash,
tomato paste, corn, caraway seeds, and pepper. Stir well
and cook over low heat 10 to 15 minutes longer until
vegetables are tender but not mushy.

Serve hot.

Serving note: 2 to 3 cups of cooked diced chicken or
turkey may be added during the last 10 to 15 minutes of
cooking time, if desired.

Yield: about 12 cups

Serving size: 1 cup

This recipe was developed by Nancy Cooper, a Contributing
Editor of Diabetes Self-Management. Nancy is a Diabetes
Nutrition Specialist at the International Diabetes Center
in Minneapolis, Minnesota.

From: http://www.diabetesselfmanagement.com

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