Summer Veggies and Beans


1 onion, chopped
2 cloves garlic, minced
1/2 pound portobello mushrooms, cut in 1/2" pieces (or use ordinary sliced mushrooms)
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1/2 cup bouillon or water
2 small yellow squash, cut in 1/2" chunks
2 small zucchini, cut in 1/2" chunks
2 cups broccoli florets
2 cups very ripe tomatoes, chopped (or use canned Italian plum tomatoes)
1 16-ounce can chick peas, drained
1 16-ounce pink beans, drained
1/2 cup fresh basil leaves, chopped
Tabasco sauce to taste
2 cups cooked barley or other whole grains of your choice (optional)

Place the onion, garlic, mushrooms, oregano and bouillon in a pot, and bring to a boil. Reduce the heat and simmer 5 minutes. Add the yellow squash, zucchini, broccoli and tomatoes, cover the pot and simmer 5 minutes or until the broccoli is just tender but still bright green. Stir in the beans, tomatoes and basil and heat through. Add Tabasco sauce to taste and serve over the cooked whole grains of your choice.

4-6 servings