• 2 cup corn noodles
  
• 1/2 cup pinto, lima, or white navy beans
  
• 1 teaspoon garlic powder
  
• 1/2 teaspoon salt
  
• 1 cup frozen corn
  
• 1 cup frozen peas
  
• 1 cup sliced carrots
  
• 2 cup frozen Broccoli
  
• 2 cup frozen string beans
  
• tomato sauce
  

This one dish supper is great in either the fall as a warm comforting stew, or
in the spring as a celebration of the abundance of new plants and vegetables

Soak beans in 2 cups of water for two hours. After two hours, drain
water and boil beans, 1 tsp. garlic powder, and salt in at least 3 cups of
water. Cook for 1 hour adding water as needed.

When beans are cooked, set aside.

Bring 4 cups of water to a boil. Add corn noodles and carrots.

When noodles and carrots are cooked, drain and mix with cooked beans,
frozen corn, peas, broccoli, string beans, and garlic powder. Add enough
tomato sauce to cover and simmer a couple more minutes until the sauce is
hot.