¼ cup vegetable broth
½ cup onion chopped
hot sauce to taste
2 garlic cloves minced
1 cup yellow squash sliced ½ inch thick
1 cup zucchini sliced ½ inch thick
½ cup corn kernels
1 16oz. can pinto beans drained
1 14.5oz. can diced tomatoes un-drained
3 fresh thyme sprigs
4 servings cooked brown rice
- Heat broth in a large pan over medium high heat. Add onion, hot sauce, and garlic and saute 2 minutes then stir in squash and zucchini and saute 2 more minutes. Add corn, beans, tomatoes and their liquid, and thyme.
- Cover and reduce heat, simmering 10 minutes.
- Discard thyme. Serve over cooked rice.
Makes 4 Servings