| 9 | 60 | 82 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 5 |
| 3 tbsp | Water |
| 1 large | Yellow onion (chopped) |
| 2 clove(s) | Garlic (minced) |
| 454 gm | Green/yellow string beans, raw (trimmed) |
| 3 medium | Summer squash |
| 1 can(s) (14oz) | Diced tomatoes, canned |
| 1 pinch | Salt and pepper (to taste) |
| 1/4 cup | Mint, fresh (chopped, or parsley, dill) |
| 2 tbsp | Lemon juice (optional) |
Heat 2 tbsp of water in a wide, covered skillet or Dutch oven over medium heat, and add onion.
Cook, stirring, until tender and translucent, 5-8 minutes. Add the garlic and cook, stirring, for another minute until fragrant.
Stir in green beans, squash and another tbsp of water. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, add salt and pepper.
Cover and simmer for 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another 5-10 minutes.
Add lemon juice if desired. Taste, and adjust seasonings as needed.
Serve hot or at room temperature.
Enjoy!
| Vegetables | 4.6 |
