Summer Veggie Stew
It was cool enough this weekend to think about eating actual hot food, so I decided to use up a lot of the veggies from my CSA veggie box. Enjoy!
3-4 patty pan squash
1 yellow squash
5 small onions or 2 medium onions
3 T Penzy's Bangkok Blend Spice
1 pint seasoned tomato juice
1 package frozen green garbanzo beans or 32 ounces canned (drained and rinsed)
Chunk all the veggies into large pieces and then throw in a pot with some olive oil. Cook until they just start to get color and then throw in the tomato juice. Add the garbazos and then let simmer away until everything is soft and delicious. Serve with brown rice.