This stew is a great way to use summer vegetables in a new way.
Nutrition Facts| Serving Size | 1¼ cups | | Calories | 119 | | Total Fat | 1 g | | Saturated Fat | less than 1 g | | Cholesterol | 0 mg | | Sodium | 196 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Water | 3 cups | | Vegetable bouillon, low sodium | 1 cube | | White potatoes, cut in 2-inch strips | 2 cups | | Carrots, sliced | 2 cups | | Summer squash, cut in 1-inch squares | 4 cups | | Summer squash, cut in 4 chunks | 1 cup | | Sweet corn, rinsed and drained (or 2 ears fresh corn; 1½ cups) | 1 15-ounce can | | Thyme | 1 teaspoon | | Garlic, minced | 2 cloves | | Scallion, chopped | 1 stalk | | Small hot pepper, chopped | ½ | | Onion, coarsely chopped | 1 cup | | Tomatoes, diced | 1 cup |
Tip:
Add other favorite vegetables such as broccoli, cauliflower, etc.
Directions - Heat water and bouillon in a large pot and bring to a boil.
- Add potatoes and carrots to the broth and simmer for 5 minutes.
- Add the remaining ingredients except for the tomatoes and continue
cooking for 15 minutes over medium heat.
- Remove 4 chunks of squash and purée in blender.
- Return puréed mixture to pot and let cook for 10 minutes more.
- Add tomatoes and cook for another 5 minutes.
- Remove from flame and let sit for
10 minutes to allow stew to thicken.
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