Ingredients

• 1 1/2-2 cups cooked kidney beans
• 2 -2 1/2 cups rinsed chopped mushrooms
• 1 -1 1/2 cup frozen corn kernels, defrosted
• 2 -2 1/2 cups cut yellow squash
• 1 (16 ounce) can diced tomatoes, drained
• 1 large onion, diced
• 1/2 teaspoon black pepper
• 1/2 teaspoon sage
• 1/4 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon cilantro or 1/2 teaspoon oregano
• 2 -4 bay leaves
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 2 -3 garlic cloves, minced
• 1 large potato, diced