Springtime Vegetable Stew

From the family recipe collection

Ingredients

• ½ tablespoon olive oil
• ½ medium onion, chopped
• 1 medium potato, diced
• 1 large ripe tomato, chopped
• ¼ cup reduced-sodium vegetable or chicken broth
• 1 large garlic clove, thinly sliced
• ½ tablespoon fresh oregano, chopped
• 1 cup trimmed green beans
• ½ cup fresh or frozen whole-kernel corn
• 1 tablespoon fresh basil, finely chopped
• ½ teaspoon salt, optional
• ½ teaspoon ground black pepper

Directions

1. Warm the olive oil in a large nonstick skillet over medium heat. Add the onion and sauté for 3 minutes.
2. Add the potato, cover, and cook for 3–4 minutes, stirring occasionally.
3. Add the tomato, broth, garlic, and oregano. Cover and cook for 5 minutes, stirring occasionally.
4. Add the green beans, cover, and cook for 5 minutes.
5. Stir in the corn, basil, optional salt, and black pepper. Cover and cook for about 5 minutes more, until the potatoes and beans are tender.