Vegetable Stew
En Español (Spanish Version)

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

Nutrition Facts
Serving Size1¼ cupsCalories119Total Fat1 gSaturated Fatless than 1 gCholesterol0 mgSodium196 mg
Servings and Times
Ingredients and Preparation
IngredientsMeasuresWater3 cupsVegetable bouillon, low sodium1 cubeWhite potatoes, cut in 2-inch strips2 cupsCarrots, sliced2 cupsSummer squash, cut in 1-inch squares4 cupsSummer squash, cut in 4 chunks1 cupSweet corn, rinsed and drained (or 2 ears fresh corn; 1½ cups)1 15-ounce canThyme1 teaspoonGarlic, minced2 clovesScallion, chopped1 stalkSmall hot pepper, chopped½Onion, coarsely chopped1 cupTomatoes, diced1 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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