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

Nutrition Facts

Serving Size1¼ cups
Total Fat1 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium196 mg

Servings and Times


Ingredients and Preparation

Water3 cups
Vegetable bouillon, low sodium1 cube
White potatoes, cut in 2-inch strips2 cups
Carrots, sliced2 cups
Summer squash, cut in 1-inch squares4 cups
Summer squash, cut in 4 chunks1 cup
Sweet corn, rinsed and drained (or 2 ears fresh corn; 1½ cups)1 15-ounce can
Thyme1 teaspoon
Garlic, minced2 cloves
Scallion, chopped1 stalk
Small hot pepper, chopped½
Onion, coarsely chopped1 cup
Tomatoes, diced1 cup

Tip: Add other favorite vegetables such as broccoli, cauliflower, etc.

  1. Directions
  2. Heat water and bouillon in a large pot and bring to a boil.
  3. Add potatoes and carrots to the broth and simmer for 5 minutes.
  4. Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.
  5. Remove 4 chunks of squash and purée in blender.
  6. Return puréed mixture to pot and let cook for 10 minutes more.
  7. Add tomatoes and cook for another 5 minutes.
  8. Remove from flame and let sit for 10 minutes to allow stew to thicken.