Background: I created this recipe when I was cooking for my friend Kim who is a vegetarian. My garden had graced me with lots of zucchini, tomatoes and swiss chard. I adapted the recipe for canned tomatoes, but feel free to use fresh! Add leftover grilled chicken if you want to have more protein. I love this and find it tasty and satisfying, and hope you do, too! xo
2 T olive oil
2 ribs celery, chopped
5 cloves garlic, chopped
2 Carrots, chopped
2 onions chopped
Saute’ above ingredients until veggies are tender.
Add all next ingredients and bring to a boil for 20 - 30 minutes.
1 pint prepared salsa
2 15 oz cans diced tomatoes
1 15 oz can creamed corn
1 15 oz can kidney beans, undrained
1 15 oz can white beans, undrained
1 28 oz can black beans, undrained
3 zucchini, cut in bite size pieces
8 oz sliced mushrooms
3 cups broccoli florettes
1 bunch red swiss chard, chopped, can use spinach
1 can mazo blanco or canned hominy, drained
5 cups chicken or vegetable stock
1 T chili powder
1 T cumin
Serve with additional salsa, tortilla chips and top with shredded cheddar cheese if you'd like.