Vegetable Stew

Submitted by Chef #214039

"Healthy"

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 1 1/4 cups
• Serves: 8

ingredients

• 3 cups water
• 1 vegetable bouillon cube, 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 (1 1/2 cups) or 2 ears fresh corn (1 1/2 cups)
• 1 teaspoon thyme
• 2 garlic cloves, minced
• 1 stalk scallion, chopped
• 1⁄2 small hot pepper, chopped
• 1 cup onion, coarsely chopped
• 1 cup tomatoes, diced
• favorite vegetables, such as broccoli

directions

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 10 minutes to allow stew to thicken.