Shelly's Recipe

VEGETABLE STEW

Category: Stews

2 tbsp vegetable oil
1 cup finely chopped onions
1 tsp finely chopped garlic
2 lbs young zucchini or yellow squash, cut into 1/4 inch chunks
1 lb fresh green beans, trimmed, washed and cut crosswise into 1 1/2 inch lengths
1 tsp finely chopped hot green chilies
4 medium-sized ripe tomatoes, peeled, seeded and coarsely chopped or 1 1/2 cups chopped canned tomatoes, drained
2 tsp salt
1/4 tsp pepper
1 cup fresh corn kernels, cut from about 2 large ears.

In a Dutch oven, heat oil until a light haze forms above it. Add onions and garlic, stir frequently, about 4 minutes or until soft and translucent. Add next 3 ingredients and stir 2-3 minutes. Stir in next 3 ingredients and reduce heat to low, cover partially and simmer 15 minutes. Add corn, mix well and continue to simmer partially covered until zucchini and beans are tender-crisp. Season for salt and pepper.