3 Sisters Stew
1 large onion, thinly sliced
3 yellow squash, sliced
3 zucchini, sliced
1 bell pepper, sliced
3 garlic cloves, minced
1 (16 oz.) can corn
1 (16 oz.) can cannelloni beans
2 cups chicken or vegetable broth
1 (3oz.) can green chilies
1 teaspoon fresh thyme
2 teaspoons fresh sage leaves, minced
1 tablespoon lemon juice
salt and pepper to taste
Saute vegetables and squash in oil.  Add remaining ingredients, except lemon juice, and simmer 10 minutes.  Add lemon juice and correct seasoning.  Serve garnished with sour cream and chives; or put piece of toasted garlic bread in the bottom of each of 4 serving ramekins, pour stew over and cover with slice of  Swiss cheese.  Bake at 400 degrees until cheese is melted.