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Vegetable Stew

Source of Recipe

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Vegetable Stew

NHLBI.NIH.gov
Stay young at heart
Makes 8 servings--Serving size: 1-1/4 cups

This stew is a great way to use summer vegetables in a new way.

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-oz can sweet corn, rinsed and drained (or 2 ears fresh corn, 1 1/2 cups)
1 tsp thyme
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced

(Add other favorite vegetables such as broccoli, cauliflower, etc.)


1. Heat water and bouillon in a large pot and bring to a boil.

2. Add potatoes and carrots to the broth and simmer for 5 minutes.

3. Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.

4. Remove 4 chunks of squash and purée in blender.

5. Return puréed mixture to pot and let cook for 10 minutes more.

6. Add tomatoes and cook for another 5 minutes.

7. Remove from flame and let sit for minutes to allow stew to thicken.

One serving equals: Calories 119; Fat 1 g (Saturated fat less than 1 g); Cholesterol 0 mg; Sodium 196 mg