4 cups water
4 tablespoons olive oil
1 onion, sliced into rings
1 small yellow squash, peeled and seeded
1 medium red onion, seeded
1 medium sweet potato, peeled and seeded
1/2 cup shredded Cheddar cheese
1 (16 ounce) can diced tomatoes with juice
salt and pepper to taste
1 (3 ounce) jar salsa
2 tablespoons cornstarch
In a large saucepan, combine water, oil, onion, and yellow squash. Bring to a boil, then reduce heat; boil 3 minutes. Stir in onion, squash, Zucchini, tomato, cheese, tomatoes, salt and pepper. Bring to a boil, and allow to simmer.
Stir the salsa into the pot along with the beans and rice. Mix together, and stir into the pot. Cover, and simmer over low heat for 30 minutes. Cover, and simmer for 45 minutes, stirring occasionally.