Summer Vegetable Stew

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 large yellow onion, coarsely chopped
• 1 bay leaf
• 2 tablespoons olive oil
• 2 large green bell peppers, coarsely chopped
• 2 medium zucchini, cubed
• 1 garlic clove, crushed
• 4 large tomatoes, chopped (divided in half)
• 1/2 lb yellow potato, raw grated
• 1 1/2 cups kernel corn
• 1/2 teaspoon black pepper
• 2 cups diced cooked chicken (boneless skinless breasts preferred)
• 1 3/4 teaspoons marjoram

Recipe

• 1 in a dutch oven, saute the onion and bay leaf in the oil over medium heat for 4 minute.
• 2 the add the green pepper, zucchini and garlic; saute for 4 minute.
• 3 while the zucchini sautes, take ½ of the tomatoes and puree them in your blender.
• 4 add the pureed tomatoes to the sauteed zucchini mixture along with the chicken, potato, corn, pepper and the remaining chopped tomatoes.
• 5 bring to a boil, then reduce to a simmer over low heat and simmer for 10-15 minute.
• 6 remove bay leaf, stir in marjoram and serve.