Southwestern Vegetable Stew

Southwestern Vegetable Stew


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This vegetable stew is filled with southwestern spices. From corn to mild salsa, you won't get enough of it.

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Time needed

20 min cooking

Serving Size / Yield

6 servings


  • 3 1/2 C. beef broth
  • 1 tsp. ground cumin
  • 1 pt. mushrooms, thinly sliced
  • 1 (11-oz.) can corn, drained
  • 1 C. thick salsa
  • 2 Tbs. lime juice, fresh
  • 1 C. crisp tortilla strips

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Spray a saucepan with cooking spray and heat over medium-high heat 1 minute. Add broth and cumin. Bring to boil. Cover and cook over low heat 20 minutes. Stir in mushrooms, corn, salsa and lime juice. Heat through. Top with crisp tortilla strips if you desire.

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