Saute onion and garlic until they sweat
Add in green beans, bell pepper and potato, saute 10 minutes
Add in chicken stock and tomatoes, bring to a boil, cook for 10 minutes
Add squash, mushrooms, corn and spices – reduce heat to low, simmer 30 minutes
Add beans, simmer 10 more minutes
Check for done-ness of potatoes, once potatoes are cooked to your liking, turn off heat
Add lemon juice, stir
Serve with toasted gluten-free bread or rolls