Vegetable Stew

"Heart healthy"
 
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Ready In:
40mins
Ingredients:
15
Yields:
1 1/4 cups
Serves:
8
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ingredients

  • 3 cups water
  • 1 low-sodium vegetable bouillon cube
  • 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 12 cups fresh corn
  • 1 teaspoon thyme
  • 2 garlic cloves, minced
  • 1 scallion, chopped
  • 12 small hot pepper, chopped
  • 1 cup onion, coarsely chopped
  • 1 cup tomatoes, diced
  • add other favorite vegetables such as broccoli or cauliflower, etc
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directions

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

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