Title: Fresh Vegetable Stew
Categories: Diabetic Soup Bean
Yield: 12 Sweet ones

1	lg	Onion, sliced
2	md	Tomatoes, peeled and chopped
3	cl	Garlic, minced
1	tb	Olive oil
1	lb	Yellow squash, cut into 1/2 inch cubes
1	lb	Pattypan squash, cut into 1/2 inch cubes
3/4	lb	Fresh green beans, cut into 1 inch pieces
1 1/4	c	Fresh sweet corn
1	ts	Salt
1/4	ts	Pepper

In a large skillet, saut onion and garlic in oil until tender. Add squash, tomatoes and beans. Reduce heat; cover and simmer 15 minutes or until squash is tender. Add corn, salt and pepper. Cook for 3 minutes or until corn is tender. Serves 12.

Diabetic Exchanges: One serving (prepared without added salt) equals 2 vegetable; also, 59 calories, 184mg sodium, 0 cholesterol, 11gm carbohydrate, 2gm protein, 2gm fat.

SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY: Jim Bodle 9/94

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