VEGETABLE STEW

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VEGETABLE STEW

 

This stew is a great way to use summer vegetables in

a new way.

 

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-oz can sweet corn, rinsed and drained

(or 2 ears fresh corn, 1 1/2 cups)

1 tsp thyme

2 cloves garlic, minced

1 stalk scallion, chopped

1/2 small hot pepper, chopped

1 cup onion, coarsely chopped

1 cup tomatoes, diced

(Add other favorite vegetables such as broccoli,

cauliflower, etc.)

 

1. Heat water and bouillon in a large pot and bring to

a boil.

2. Add potatoes and carrots to the broth and simmer

for 5 minutes.

3. Add the remaining ingredients except for the

tomatoes and continue

cooking for 15 minutes over medium heat.

4. Remove 4 chunks of squash and purée in blender.

5. Return puréed mixture to pot and let cook for 10

minutes more.

6. Add tomatoes and cook for another 5 minutes.

7. Remove from flame and let sit for

10 minutes to allow stew to thicken.

 

Makes 8 servings

Serving size: 1 1/4 cups

Calories 119

Fat 1 g

Saturated fat less than 1 g

Cholesterol 0 mg

Sodium 196 mg

 

 

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