Vegetable Stew

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

• Yield: 8 servings
• Serving size: 1¼ cup
• Calories 119
• Total Fat 1 g
• Saturated Fat 0 g
• Cholesterol 0 mg
• Sodium 196 mg
• Total Fiber 4 g
• Protein 4 g
• Carbohydrates 27 g
• Potassium 524 mg

Ingredients

• 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

Method

Note: You can add other favorite vegetables, such as broccoli and cauliflower.

• 1.Put water and bouillon in large pot and bring to a boil.
• 2.Add potatoes and carrots and simmer for 5 minutes.
• 3.Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
• 4.Remove 4 chunks of squash and puree in blender.
• 5.Return pureed mixture to pot and let cook for 10 minutes more.
• 6.Add tomatoes and cook for another 5 minutes.
• 7.Remove from heat and let sit for 10 minutes to allow stew to thicken.