This recipe provided by eatFresh.org

5 from 1 vote
Vegetable Stew
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Here’s a great new way to use summer vegetables.
Course: Soups
Servings: 8 cups
Calories: 119 kcal
Ingredients
  • 3 cups water
  • 1 Cube vegetable bouillon
  • 2 cups White potatoes
  • 2 cups carrots
  • 4 cups Summer Squash
  • 1 15-ounce can sweet corn
  • 1 teaspoon thyme
  • 2 cloves garlic
  • 1 piece Scallion
  • 1/2 piece Small hot pepper
  • 1 cup onion
  • 1 cup tomatoes
Instructions
  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
Notes
  • Note: You can add other favorite vegetables, such as broccoli and caulilower. Canned corn can be replaced by 2 ears fresh corn, 1½ cups.

Serving size: 1¼ cups
Total calories: 119

Total fat: 1 g

Saturated fat: 0 g

Carbohydrates: 27 g

Protein: 4 g

Fiber: 4 g

Sodium: 196 mg