Vegetable Stew

Vegetable Stew

Vegetable Stew

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

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-ounce can sweet corn, rinsed and drained (or 2 ears fresh      corn, 1½ cups)

1  teaspoon thyme 

2  cloves garlic, minced 

1  stalk scallion, chopped

½ small hot pepper, chopped 

1  cup onion, coarsely chopped 

1  cup tomatoes, diced

Note: You can add other favorite vegetables, such as broccoli and cauliflower.

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.

Yield:                  8 servings

Serving size:       1¼ cup

Calories              119

Total Fat             1 g

Saturated Fat     0 g

Cholesterol         0 mg

Sodium               196 mg

Total Fiber         4 g

Protein                4 g

Carbohydrates   27 g

Potassium           524 mg