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 |
Ingredients and Preparation TOP
| 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.
