Squashy Bean Stew
From the McDougall Program for Maximum Weight Loss.
Prep Time: 30 min
Cook Time: 180 min
Place the water in a large soup pot. Bring to a boil, cover, and cook over medium heat for 1 1/2 hours. Add the onion, garlic, tomatoes, and seasonings. Cook for another 30 minutes. Add the squash pieces and cook for 45 minutes longer. Add the corn and cook for another 15 minutes. Serve with whole grains.