Vegetable StewEn Español (Spanish Version)
This stew is a great way to use summer vegetables in a new way.
Serving Size1¼ cupsCalories
1 gSaturated Fatless than 1 gCholesterol
196 mgServings8IngredientsMeasuresWater3 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
Add other favorite vegetables such as broccoli, cauliflower, etc.
DirectionsHeat 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.