Violets Rosemary Stew
1 yellow onion
1 cup broccoli florettes
1 cup sliced baby bella mushrooms
oil or veggie broth to sautee
1 large can stewed tomato (peeled)
1 can kidney beans (light or dark)
1 can corn
2 teaspoon dried rosemary (or chopped fresh)
2 teaspoon dried thyme leaves
Sautee onion on medium-high flame in oil or broth until the onions have a rich color. Add in the broccoli until bright green in color, then add the mushrooms until tender. Add in the can of tomato (drain liquid for thicker consistency or keep liquid for a soupier consistency), kidney beans (drained) and corn (drained). Stir in the rosemary (chop if using fresh) and the thyme. Lower the flame, cover and let simmer for 10-15 minutes, stirring occasionally. Serve.
***Tip*** Store in the fridge or freezer - just add a small can of stewed tomato when re-heating (tomato loses its flavor when refrigerated).