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 |
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
- Heat water and bouillon in a large pot and bring to a boil.
- Add potatoes and carrots to the broth and simmer for 5 minutes.
- Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.
- Remove 4 chunks of squash and purée in blender.
- Return puréed mixture to pot and let cook for 10 minutes more.
- Add tomatoes and cook for another 5 minutes.
- Remove from flame and let sit for 10 minutes to allow stew to thicken.
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