Mexican Vegetable Stew 

                  2 onion sliced 
                  1 red pepper cut in strips 
                  1 green pepper cut in strips 
                  2 cloves garlic minced 
                  1 1/2 cups vegetable broth 
                  2 teaspoon cumin 
                  1 tablespoon fresh oregano or 1 tsp dried 
                  1/2 teaspoon fennel seed 
                  1/2teaspoon red pepper flakes 
                  2 red potatoes diced 
                  1 sweet potato diced 
                  2 cups green beans cut into 1-inch leng 
                  1 zucchini sliced into thick chunks 
                  1 yellow squash sliced into thick chunks 
                  1 can chickpeas or 2 cups cooked - undrained 
                  2 ears corn cut in 1" pieces or 1 c frozen corn kernels 
                  2 tablespoons lime juice 
                  A few dashes of tequila 
                  1/2 cup cilantro chopped 

Bring the onion, red and green peppers, garlic and 1/2 cup broth to a boil 
in a large pot and simmer 5 minutes. Stir in the spices, red potatoe and 
sweet potato; cover and simmer 10 minutes, adding more broth if needed. 
Add the beans; cook 5 minutes more. Stir in the remaining broth and bring 
to a boil. Add the zucchini and yellow squash, chick peas, corn and lime 
juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender. Garnish with cilantro or parsley. Makes 10 to 12 servings.