1/2 pound mushrooms, quartered
1/4 pound sliced onions
1/4 pound sliced mushrooms
2 tablespoons cider vinegar
1 1/2 teaspoons salt
1 dash ground black pepper
1 dash garlic powder
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1 (15 ounce) can peeled and diced tomatoes with juice
1 (8 ounce) can garbanzo beans, drained
1 (15 ounce) can cannellini beans, drained
In a medium saucepan, combine mushrooms, onions, mushrooms, onion slices, mushrooms, mushrooms, mushrooms, onion slices, mushrooms, onions, mushrooms, onions, mushrooms, onions, mushrooms, onions, mushrooms, mushrooms, chives, onions, mushrooms, mushrooms, onions, mushrooms, onions, mushrooms, onions, mushrooms, chives, onions, mushrooms, mushrooms, corn and celery. Cover and simmer gently for 5 minutes.
Stir in vinegar, salt, pepper and garlic powder. Stirring, cook and stirring until mixture comes to a boil.
Reduce heat to low and add cheese, corn and beans. Simmer 35 minutes.
Remove meat from vegetables and cut into chunks. Reserve 1 teaspoon of the cheese, reserving mixture for stir-fry. Stir into meat mixture.