Vegetable Stew | JPMA, Inc.

This recipe provided by eatFresh.org

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4.34 from 3 votes

Vegetable Stew

Here’s a great new way to use summer vegetables.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soups
Servings: 8 cups
Calories: 119kcal

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

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

Nutrition

Calories: 119kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Sodium: 196mg | Fiber: 4g
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