2 tablespoons olive oil
10 green onions, sliced into rounds
1 1/2 cups fresh mushrooms, sliced
1 large onion, sliced
1 (16 ounce) can whole peeled beans, drained
1 (15 ounce) can whole peeled tomatoes, with liquid
1 (10 ounce) can whole kernel corn, drained
1 (15 ounce) can wild rice, undrained
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme
1 (15 ounce) can whole peeled carrots
1 pinch dried thyme, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried marjoram
In a large skillet over medium high heat, heat olive oil. Cook green onions, mushrooms, onion, mushrooms, mushrooms and onion in oil until soft, stirring occasionally. Remove from pan and keep warm.
Add the green bell pepper, red bell pepper, onion, tomatoes, whole kernel corn, wild rice, parsley, thyme, carrots, thyme, mushrooms and celery to pan. Stir together and heat through. Return to pan and cook, stirring occasionally, for 5 minutes. Stir in basil, oregano, marjoram and basil. Continue to heat for 3 to 4 minutes. Stirring constantly, cook for 5 minutes or until vegetables are heated through. Serve warm.