EASY VEGETABLE STEW

 

 

Vegetable Stew

Here’s a great new way to use summer vegetables.

3 cups water 1 cube vegetable bouillon, low sodium 2 cups white potatoes, cut in 2-inch strips 2 cups carrots, sliced 4 cups summer squash, cut in 1-inch squares 1 cup summer squash, cut in 4 chunks

1 15-ounce can sweet corn, rinsed and drained (or 2 ears fresh corn, 1½ cups) 1 teaspoon thyme 2 cloves garlic, minced 1 stalk scallion, chopped ½ small hot pepper, chopped 1 cup onion, coarsely chopped 1 cup tomatoes, diced

                 

Note: You can add other favorite vegetables, such as broccoli and cauliflower. Put water and bouillon in large pot and bring to a boil.

Add potatoes and carrots and simmer for 5 minutes.

Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.

Remove 4 chunks of squash and puree in blender.

Return pureed mixture to pot and let cook for 10 minutes more.

Add tomatoes and cook for another 5 minutes.

Remove from heat and let sit for 10 minutes to allow stew to thicken.

 

Yield: 8 servingsServing size: 1¼ cupCalories 119 Total Fat 1 gSaturated Fat 0 gCholesterol 0 mgSodium 196 mgTotal Fiber 4 gProtein 4 gCarbohydrates 27 gPotassium 524 mg