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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 (or use ordinary sliced mushrooms)
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1/2 cup bouillon or water
2 small yellow squash, cut in 1/2" chunks
2 small zucchini, cut in 1/2" chunks
2 cups broccoli florets
2 cups very ripe tomatoes, chopped (or use canned Italian plum tomatoes)
1 16-ounce can chick peas, drained
1 16-ounce pink beans, drained
1/2 cup fresh basil leaves, chopped
Tabasco sauce to taste
2 cups cooked barley or other whole 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, broccoli and tomatoes, 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

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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