Guisado Vegetariano

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Summer’s here and now you have many choices of vegetables; appealing in color, freshness and health benefits. That’s probably why I end-up buying more produce than our family of two can consume. So what to do? Serve a vegetarian guisado, a stew, that concentrates flavors more than a soup and it’s an easy to make one-dish meal. Here’s a recipe I made up, but you can choose any combination of vegetables and condiments on hand. Let’s get started.

Ingredients

Serves 4

2 tablespoons vegetable oil

1 cup of chopped onion

1½ cups diced carrots (about 4 medium carrots)

1 clove garlic peeled and minced

⅓ serrano chile finely minced

½ teaspoon of celery salt

1 tablespoon dried parsley

1 teaspoon dry marjoram

½ teaspoon powdered sage

¼ teaspoon dried thyme

1 large tomato chopped

3 cups of water

½ lb string beans cut in about 1 inch lengths

1½ cups fresh corn kernels (1 large corn on the cob)

Salt and pepper

Preparation

In a 9 inch pan or dutch oven, heat 2 tablespoons of oil and sauté onions, carrots, and serrano chile for about 5 minutes. Add the garlic, celery salt, parsley, marjoram, sage and thyme. Sauté for about 1 minute. Add tomato and sauté 4 minutes then salt and pepper the mixture. Add 3 cups of water and simmer uncovered for 15 minutes. Add beans and simmer 10 minutes, add corn and simmer 5 minutes. Salt and pepper to taste and serve with a crusty bread or corn tortillas.