Title: Fresh vegetable stew
 Categories: Diabetic, Soups/stews, Beans
      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.