Title: Mexican corn stew
 Categories: V, E, G, E
      Yield: 4 Servings
 
     15 oz Kidney beans canned
    1/4 c  Barley, dry
      1 T  Olive oil
      2 c  Onion chopped
      3 T  Garlic clove minced
      1 lb Carrots package
      3 ea Celery, 1 stalk
      7 c  Vegetable Broth canned
      2 ea Pepper red
  3 1/2 c  Corn,frozen
      2 t  Cumin seed, ground
      2 t  Coriander, ground
    1/2 t  Cayenne pepper
      5 oz Tortilla Chips
      3 T  Parsley dried
      1 ea Fresh jalapenos
     16 oz Tomato canned
 
  Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
  carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
  corn chips(optional). In large fry pan over medium high heat saute
  the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
  bell peppers and all spices. Stir frequently to blend the flavors.
  Continue cooking for 3 more minutes stirring frequently. Add rest of
  the ingredients (except chips), lower to low heat, cover and cook for
  about 2 hours. Put in warmed bowls, top with crushed chips and salsa
  if desired.