Vegetable Stew

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

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.

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.