Mexican Stew With Shrimp

Hearty good thick stew.

Leave out the shrimp and it is vegetarian!

Prep time is only about 10-15 minutes.

Cook time is 30 minutes! :)

Ingredients -

14.5 ounce can of fire roasted tomatoes
6.5 ounces canned stems and pieces mushrooms
215 grams (2 medium) Potatoes, cut into 1-1.5 inch cubes
105 grams (1 small) yellow squash, chunky chopped
60 grams (1/4 medium) green bell pepper, chopped
50 grams (1/4 small) white onion, chopped
14.5 ounce can veggie broth
115 grams (1/2 cup) green cabbage, chopped
1 tablespoon olive oil
pinch of red pepper flakes (add more if you want more heat)
1 tablespoon taco seasoning
salt to taste
black pepper to taste
1 cup of water
100 grams (10-12 medium) cooked frozen shrimp (leave out if making vegetarian style)

Directions -

In a large pot heat olive oil. Add all the chopped veggies. Stir to coat well.
Add salt, pepper, taco seasoning, and red pepper flakes. Stir well.
Add veggie stock, tomatoes, and mushrooms.
Cook until the potatoes are fork tender.
Add shrimp remove from heat and cover.
Let stand for 5 minutes.

Serves 4.