Mexican Veggie Medley

Combine beans, bell peppers, onions, vegetable stock, and salt in a large saucepot. Simmer until vegetables are tender, about 10 minutes.

Add corn and diced tomatoes. Simmer 3 minutes.

Strain vegetables. Reserve liquid for another use if desired.

Return vegetables to pot. Add diced green chiles and cilantro. Stir. Serve.

Variations; Butter, olive oil, vegetable oil, chicken stock, spinach, garlic, habanero, jalapeño, arugula, tamarind, salsa, ghee, roasted bell peppers, bacon, oregano, Mexican oregano, coriander seed, cayenne, crushed pepper flakes, yellow onion, squash, zucchini, scallions, chives, cumin, thyme, tequila, beer, poblano, celery, ancho, carrots, white pepper, sage, sweet potatoes, paprika, smoked paprika, vinegar, avocado, cotija, lime, mojo crillo, nopalitos, green beans, yellow or orange bell pepper, grape or cherry tomatoes, orange zest, fennel seed