Mexican Corn Stew

Ingredients

475 gr kidney beans
1/4 barley
5 ml olive oil
240 gr onion
8 gr garlic clove
250 gr carrots
3 celery
1 stalk
1,700 ml vegetable broth
2 pepper
550 gr corn
4 gr cumin seed
4 gr coriander
1 gr cayenne pepper
20 gr tortilla chips
2 gr parsley
1 jalapenos
300 gr tomato

Instructions

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.