Mexican Corn Stew

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.