pound potatoes, peeled and cut into large cubes
2 cups sliced carrots
cup cubed red, green or yellow bell peppers
1 to 2 cups sliced zucchini
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
2 to 3 teaspoons chopped cilantro
Combine all ingredients but lime juice and cilantro in a large kettle. Bring
to a boil, then reduce heat, partially cover and cook over low to medium-low
heat 30 to 40 minutes or until potatoes are tender, stirring occasionally.
Remove bay leaves, then stir in lime juice and cilantro.