Southwestern goulash a summer-season stew

Each spring and summer I feel challenged to cook and eat as many fresh, gorgeous, colorful vegetables I can get my hands on. But I still get hungry for thick, hearty concoctions to put on the table.

I’m not quite in the mood for chili or stews right now, but a mix of beans, corn, and hominy, to name a few, comes together to help me get my servings of vegetables, and satisfy that need for heavier comfort food.

This recipe comes together quickly with the help of a few canned or frozen staples. Along with beans, hominy, and corn I add canned or fresh tomatoes, freshly diced onion, and minced garlic. When green chiles start coming in, there’s nothing better than adding freshly roasted, diced chiles to the bubbling pot of comfort. Even a couple of chipotle peppers in adobo sauce, finely diced, go well.

This recipe makes enough for a small army so if you are not feeding a crowd, it freezes well, also. And if you have a big meat eater to satisfy, add browned ground turkey or beef.

I’ll spend the weeks ahead creating and developing dishes inspired by my garden but in the meantime, this plant-based recipe sure hits the spot. I served it topped with diced avocado, and warm corn tortillas.

Partake in nature’s bounty, whether it’s in a pot of pantry stables, or the fresh from the your gardens or farmers markets. Enjoy food made fresh!

Southwestern Goulash (Plant-Based)

2 cups vegetable broth

1 large russet potato, peeled and diced

15-ounce can black beans, rinsed and drained

15-ounce can pinto beans, rinsed and drained

15-ounce can white hominy, rinsed and drained

15-ounce can diced tomatoes with juice

2 cups frozen corn, or fresh corn kernels

½ cup diced green chiles

½ onion, peeled and diced

3 cloves garlic, peeled and minced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

Dice avocado and warm tortillas to serve

In a large stock pot, add broth and potatoes and bring to a boil. Reduce heat to medium and simmer for 15 minutes. Add both types beans, hominy, tomatoes and juice, corn, green chile, onion, and garlic. Stir to combine. Add chili powder, cumin, and oregano. Stir to combine, and continue cooking over medium heat for 20 minutes. Serve topped with diced avocado, and warm tortillas, if desired.

Leftovers will keep in the refrigerator in a tightly sealed container for up to 5 days, or frozen for 3 months.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.