Slice the onion into small pieces and sauté in the oil in a skillet.

Cut 1/2 of a large yellow summer squash or 2 small ones into slices, cut the slices into fourths, then add to the onions.

Stir the squash in with the onions and stirfry a minute or two.

Mix in 1/4 of the fennel seed, basil, and parsley with the onion and squash.

Put the onions and squash into a large pot when the onions look translucent and before they turn dark and burn.

Add the hamburger in the same skillet you cooked the onion and squash in.

Season the hamburger with 1/4 teaspoon each of the fennel seed, basil, and parsley.

Mix in 1 teaspoon salt, 1 teaspoon salt-free garlic seasoning, and 1 teaspoon chile seasoning with the hamburger.

Cook the hamburger until brown.

While hamburger is cooking. slice the tomato into small chunks.

Drain any grease, then add the meat to the pot with the onions and squash.

Add the Italian green beans, the tomato chunks, and black beans to the pot (I partially drained the can of black beans.).

Sprinkle 1 teaspoon of the salt-free garlic seasoning and chile seasoning on the vegetables and meat then stir.

Add 2 cups water to the pot, and stir with the vegetables and meat.

Cook on high until boiling, then turn burner to medium low for 5 or 10 minutes.

Ready to serve.