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Summer Veggies and Beans

1 onion, chopped
2 cloves garlic, minced
1/2 pound portobello mushrooms, cut in 1/2" pieces
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1/2 cup bouillon
2 small yellow squash, cut in 1/2" chunks
2 small zucchini, cut in 1/2" chunks
2 cups broccoli florets
1 16-ounce can chick peas, drained

1 16-ounce pink beans, drained

2 cups canned Italian plum tomatoes, chopped (or use very ripe fresh tomatoes)
½ cup fresh basil leaves, chopped
Tabasco sauce to taste
2 cups cooked barley or other grains of your choice (optional)

Place the onion, garlic, mushrooms, oregano and bouillon in a pot, and bring to a boil. Reduce the heat and simmer 5 minutes. Add the yellow squash, zucchini and broccoli, cover the pot and simmer 5 minutes or until the broccoli is just tender but still bright green. Stir in the beans, tomatoes and basil and heat through. Add Tabasco sauce to taste and serve over the cooked whole grains of your choice.

4-6 servings