Garden Vegetable Stew Recipe | Dr. McDougall

Ingredients

• 1 Onion, chopped
• 2 Cloves Garlic, crushed
• 1 Red bell pepper, chopped
• 1/4 Cup Vegetable broth
• 28 Ounce Can Fire-roasted tomatoes, chopped
• 4 Small Zucchini, sliced
• 2 Small Yellow crookneck squash, sliced
• 1 Cup Green beans, cut in 1 inch pieces
• 1 Cup Frozen corn kernels
• 1 Tbsp Soy sauce (optional)
• 1 Tbsp Parsley flakes
• 1 Tsp Dried basil
• 1 Tsp Oregano
• 1 Tbsp Cornstarch mixed in 1/4 cup cold water