Vegetable Stew
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Ingredients
- 3 cups water
- 1 vegetable bouillon (low sodium, cube)
- 2 cups white potatoes (cut into 2-inch strips)
- 2 cups carrots (sliced)
- 4 cups summer squash (cut into 1-inch chunks)
- 1 cup summer squash (cut into 4 chunks)
- 1 3/4 cups sweet corn, 15 ounces, rinsed and drained, low-sodium (or 2 ears of fresh corn, cut off the cob)
- 1 teaspoon thyme
- 2 garlic cloves (minced)
- 1 green onion (stalk, chopped)
- 1/2 green chili pepper (small, chopped)
- 1 cup onion (coarsley chopped)
- 1 cup tomatoes (diced)
Instructions
- Wash hands with soap and water.
- Put water and bouillon in large pot and bring to a boil.
- Add potatoes and carrots and simmer for 5 minutes.
- Add remaining ingredients, except for 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 heat and let sit for 10 minutes to allow stew to thicken.
Nutrition
| Calories | 104 |
|---|---|
| Protein | 4 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 37 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute