Summer Sisters Stew

• 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

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.

kidney beans, mushrooms, frozen corn kernels, tomatoes, potato, onion, black pepper, sage, thyme, rosemary, cilantro, bay leaves, salt, olive oil, garlic

Taken from www.food.com/recipe/summer-sisters-stew-163108 (may not work)