Veggie stew
A great way to use a variety of fresh vegetables and
herbs.
1 cube vegetable bouillon, low-sodium
2 cups white potatoes, cut into 2-inch strips
2 cups carrots, sliced
4 cups summer squash, cut into 1-inch squares
1 cup summer squash, cut into 4 chunks
1 can (15-oz) sweet corn, rinsed and drained, or 2 ears fresh corn, 1½ cups
1 tsp thyme
2 cloves garlic, minced
1 stalk scallion, chopped
½ small hot pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced
(Add other favorite vegetables such as broccoli and cauliflower)
- 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 four 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 minutes to allow stew to thicken.
Serving size: 1¼ cups
Each serving provides:
Calories: 119
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 g
Sodium: 196 mg
Fiber: 4 g
Protein: 4 g
Carbohydrate: 27 g
Potassium: 524 mg