By Librarian101 ~ December 9th, 2008. Filed under: Healthy-Cooking, Stews, Vegetables.
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 cups
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