Lo-Cal Vegetable Stew - cooking recipe

Ingredients

1 (32 oz.) can tomatoes
2 zucchini, diced
2 ears boiled corn, cut off kernels
2 carrots, diced
1 large onion, diced
1 can kidney beans
salt and pepper to taste

Preparation

Place tomatoes in saucepan; break up.
Add vegetables, except beans.
Simmer for 2 hours.
Add beans.
Stir and heat well. Serve with French bread or corn bread and forget the calories! Can be refrigerated and reheated.