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Categories:
canola oil yellow onion green bell pepper white mushrooms jalapeno peppers vegetable stock tomatoes carrots green Plantain boiling potato parsley fresh oregano freshly ground black pepper salt
Viewed: 74 - Published at: 3 years agoIngredients
- 1 Tbs. canola oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 8 oz. white mushrooms, sliced
- 1 or 2 jalapeno peppers, seeded and minced
- 2 cups vegetable stock, canned broth or water
- 14-oz. can stewed tomatoes
- 2 large carrots, peeled and diced
- 1 large green plantain, peeled and coarsely chopped
- 1 large boiling potato, peeled and diced
- 2 Tbs. minced fresh parsley
- 1 Tbs. chopped fresh oregano or 1 tsp. dried oregano
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. salt
Method
- In large pot, heat oil over medium heat.
- Add onion, bell pepper, mushrooms and jalapenos and cook, stirring often, until vegetables begin to soften, about 7 minutes.
- Stir in vegetable stock, stewed tomatoes, carrots, plantain, potato and seasonings and bring to a simmer.
- Cook over medium-low heat, stirring occasionally, until potato and carrots are tender, about 25 minutes.
- Serve hot.
