Three Sisters Stew

• 1⁄2 pound ground beef
• 1 cup onions, diced
• 3 cups water
• 3 cups red potatoes, cubed (or 11⁄2 cans, about 24 ounces,

  low-sodium sliced potatoes, drained)

• 2 tomatoes, diced (or 1 can, about 15 ounces, low-sodium

  diced tomatoes, drained)

• 1 can (15 ounces) low-sodium tomato sauce
• 1⁄2 cup frozen corn kernels (or 1⁄4 can, about 4 ounces,

  low-sodium whole kernel corn, drained)

• 1⁄2 cup yellow squash, diced (or 1⁄4 can, about 4 ounces,

  low-sodium sweet potatoes, drained and diced)

• 1⁄2 cup green squash, diced (or 1⁄4 can, about 4 ounces,

  low-sodium carrots, drained)

• 1⁄2 can (about 8 ounces) low-sodium kidney beans, drained
• 1⁄2 can (about 8 ounces) low-sodium vegetarian beans
• 1⁄4 cup quick cooking oats
• 2 cloves garlic, finely chopped
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon salt

Directions

1. In a small skillet, brown ground beef and onions over medium to high heat for 8 to 10 minutes. Drain fat.
2. In a large pot, combine cooked ground beef, water, and red potatoes.
3. Bring the pot to a boil and cook for 15 minutes.
4. Add all the other ingredients to the pot and bring to a boil.

   Lower heat and simmer for about 25 minutes.

Serves 6