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Vegetable Stew

June 10, 2008 - 7:30am
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Vegetable Stew

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

Nutrition Facts

Serving Size1¼ cups
Total Fat1 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium196 mg

Servings and Times


Ingredients and Preparation

Water3 cups
Vegetable bouillon, low sodium1 cube
White potatoes, cut in 2-inch strips2 cups
Carrots, sliced2 cups
Summer squash, cut in 1-inch squares4 cups
Summer squash, cut in 4 chunks1 cup
Sweet corn, rinsed and drained (or 2 ears fresh corn; 1½ cups)1 15-ounce can
Thyme1 teaspoon
Garlic, minced2 cloves
Scallion, chopped1 stalk
Small hot pepper, chopped½
Onion, coarsely chopped1 cup
Tomatoes, diced1 cup

Tip: Add other favorite vegetables such as broccoli, cauliflower, etc.

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

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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