Name: Vegetable Stew
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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

This recipe provided by eatFresh.org

Vegetable Stew

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

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Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Soups

Servings: 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