Summer Sisters Stew

Name: Summer Sisters Stew
Ingredients: 1 1/2 - 2 cups cooked kidney beans; 2 - 2 1/2 cups rinsed chopped mushrooms; 1 - 1 1/2 cup frozen corn kernels, defrosted; 2 - 2 1/2 cups cut yellow squash; 1 (16 ounce) can diced tomatoes, drained; 1 large potato, diced; 1 large onion, diced; 1/2 teaspoon black pepper; 1/2 teaspoon sage; 1/4 teaspoon thyme; 1/2 teaspoon rosemary; 1/2 teaspoon cilantro or 1/2 teaspoon oregano; 2 -4 bay leaves; 1/4 teaspoon salt; 1 tablespoon olive oil; 2 -3 garlic cloves, minced

16 ingredients

5 steps

Ingredients

1 1/2 - 2 cups cooked kidney beans
2 - 2 1/2 cups rinsed chopped mushrooms
1 - 1 1/2 cup frozen corn kernels, defrosted
2 - 2 1/2 cups cut yellow squash
1 (16 ounce) can diced tomatoes, drained
1 large potato, diced
1 large onion, diced
1/2 teaspoon black pepper
1/2 teaspoon sage
1/4 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon cilantro or 1/2 teaspoon oregano
2 -4 bay leaves
1/4 teaspoon salt
1 tablespoon olive oil
2 -3 garlic cloves, minced

Directions

1

Heat half the spices, garlic, and olive oil in a large pot, Saute the onions in the mixture for 2-4 minutes.
2

Add 2-4 cups of water and allow to come to a boil.
3

Add the potatoes and the other half of the spices, simmer for 5 minutes.
4

Add corn, tomatos, and beans. Allow to summer for 2-5 minutes.
5

Add squash and mushrooms. Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.