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Yield
6 servings (serving size: 1 1/2 cups)
Becky Luigart-Stayner; Jan Gautro

How to Make It

Heat the oil in a Dutch oven over medium-high heat. Add the mushrooms, onion, and garlic; sauté for 6 minutes or until tender. Add squash and zucchini; sauté 5 minutes. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes or until the vegetables are tender.

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