Lo-Cal Stew Recipe | Dr. McDougall

Ingredients

• 1/3 Cup Water
• 1 Medium onion, coarsely chopped
• 1-2 Cloves Garlic, crushed
• 1 Green bell pepper, coarsely chopped
• 28 Ounces Can Chopped tomatoes
• 4 Small zucchini, sliced
• 2 Small yellow crookneck squash, sliced
• 1 Cup Green beans, sliced
• 1 Cup Fresh or frozen corn kernels
• 1 Tbsp Soy sauce (optional)
• 1 Tbsp Parsley flakes
• 1 Tsp Dried basil
• 1 Tsp Dried oregano
• 1 tbsp cornstarch, mixed with 1/4 cup cold water