Mexican Taco Stew

4 Tbsp. cooking liquid (water, broth, etc.)
1 medium onion, chopped
2 garlic cloves, finely chopped
1 (15-oz.) can no-salt-added pinto beans
1 (15-oz.) can no-salt-added black beans
2 Tbsp. Taco Seasoning (see recipe)
2 cups low sodium vegetable broth
1 large zucchini or summer squash, cut into small cubes
1 (15-oz.) can no-salt-added diced tomatoes or fire roasted
          diced tomatoes
1/2 (16-oz.) bag frozen corn kernels
1 cup low sodium medium salsa

In a large pot over medium high heat, saute onion and garlic in
cooking liquid until onion is translucent.

Add beans to the pot and sprinkle mixture with taco seasoning
to blend.

Add remaining ingredients and simmer, covered, stirring
occasionally, 30 minutes.