Mexican Vegetable Stew

2 onions -- peeled and sliced

1 sweet red pepper -- cut into strips

1 sweet green pepper -- cut into strips

2 cloves garlic -- minced

1 1/2 cups beef or chicken broth

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon fennel seeds

1/4 teaspoon red pepper flakes -- or to taste

2 small red potatoes -- diced

1 small sweet potato -- diced

2 cups fresh green beans -- sliced into 1 in.

-- pieces 1 zucchini -- (courgettes) sliced

1 yellow squash -- sliced

1 can black beans -- drained and rinsed

2 ears corn -- cut into 1 in

-- pieces, or 1 cup corn kernels

2 tablespoons lime juice

1/2 cup cilantro -- or flat leaf

-- parsley

Combine the onion, red and green peppers, garlic and broth and bring to a boil in a large pot. Cover and simmer for 5 minutes. Add the spices, red potatoes an d sweet potato, cover and simmer 10 minutes more, adding more broth or water if needed. Add the green beans, cook 5 minutes more. Add the zucchini, yellow squ ash, black beans, corn and lime juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender. Garnish with cilantro or parsley.

Serves 10 to 12 as a side dish, 4 to 6 as an entree.

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