Summer Vegetable Stew

• 1 large yellow onion, coarsely chopped
• 1 bay leaf
• 2 tablespoons olive oil
• 2 large green bell peppers, coarsely chopped
• 2 medium zucchini, cubed
• 1 garlic clove, crushed
• 4 large tomatoes, chopped (divided in half)
• 12 lb yellow potato, raw grated
• 1 12 cups kernel corn
• 12 teaspoon black pepper
• 2 cups diced cooked chicken (boneless skinless breasts preferred)
• 1 34 teaspoons marjoram

1. In a dutch oven, saute the onion and bay leaf in the oil over medium heat for 4 minute.
2. The add the green pepper, zucchini and garlic; saute for 4 minute.
3. While the zucchini sautes, take 1/2 of the tomatoes and puree them in your blender.
4. Add the pureed tomatoes to the sauteed zucchini mixture along with the chicken, potato, corn, pepper and the remaining chopped tomatoes.
5. Bring to a boil, then reduce to a simmer over low heat and simmer for 10-15 minute.
6. Remove bay leaf, stir in marjoram and serve.

yellow onion, bay leaf, olive oil, green bell peppers, zucchini, garlic, tomatoes, yellow potato, kernel corn, black pepper, chicken, marjoram

Taken from www.food.com/recipe/summer-vegetable-stew-152925 (may not work)