• Vegetable Stew

    This stew is a great way to use summer vegetables in a new way.

    Nutrition Facts

    Serving Size 1¼ cups
    Calories 119
    Total Fat 1 g
    Saturated Fat less than 1 g
    Cholesterol 0 mg
    Sodium 196 mg

    Servings and Times

    Servings 8

    Ingredients and Preparation

    Ingredients Measures
    Water 3 cups
    Vegetable bouillon, low sodium 1 cube
    White potatoes, cut in 2-inch strips 2 cups
    Carrots, sliced 2 cups
    Summer squash, cut in 1-inch squares 4 cups
    Summer squash, cut in 4 chunks 1 cup
    Sweet corn, rinsed and drained (or 2 ears fresh corn; 1½ cups) 1 15-ounce can
    Thyme 1 teaspoon
    Garlic, minced 2 cloves
    Scallion, chopped 1 stalk
    Small hot pepper, chopped ½
    Onion, coarsely chopped 1 cup
    Tomatoes, diced 1 cup
    Tip: Add other favorite vegetables such as broccoli, cauliflower, etc.
    Directions
    1. Heat water and bouillon in a large pot and bring to a boil.
    2. Add potatoes and carrots to the broth and simmer for 5 minutes.
    3. Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.
    4. Remove 4 chunks of squash and purée in blender.
    5. Return puréed mixture to pot and let cook for 10 minutes more.
    6. Add tomatoes and cook for another 5 minutes.
    7. Remove from flame and let sit for 10 minutes to allow stew to thicken.
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