Not quite a vegetable stew.
Not quit a vegetable soup.
I called it Vegetable Stoup.
Here’s the blueprint.
can of chopped tomatoes
ear of corn
can of red kidney beans
Most of the ingredients I had in the fridge and I bought the tomatillos for another dinner but decided to toss them in to give the dish a tangy taste.
In a large pot (I use a cast iron Dutch oven) sauté the onions in Rachael Ray Extra Virgin Olive Oil to make them cute-as-a-button. Chop and toss in the rest of the ingredients, add some water and seasoning. I used salt, pepper, garlic powder and a good shake of Tabasco sauce.
Simmer for 1-2 hours, checking the liquid level and topping up with water as necessary. Layer in more seasoning to your taste.
I served this with warm tortillas since I seem to have an abundance of tortillas at the moment, but a good, crusty bread would be excellent also.