Vegetable Stew

Name: Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups water; 1 cube low-sodium vegetable bouillon; 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 canned low-sodium sweet corn, rinsed and drained(or 2 ears of fresh corn, cut off the cob); 1 teaspoon thyme; 2 garlic cloves, minced; 1 medium green onion, chopped; 1/2 small green chili pepper, chopped; 1 cup onion, coarsely chopped; 1 cup tomatoes, diced

DinnerSoups & stewsAmerican⏱ Prep 15 min | Cook 30 minServes 8

By Public

The green chili pepper adds delicious spice and flavor to this potato, corn, and summer squash stew.

Ingredients

3 cups water
1 cube low-sodium vegetable bouillon
2 cups white potatoes, cut into 2-inch strips
2 cups carrots, sliced

+ 9 more ingredients

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.

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Nutrition Estimate

89Calories

2gProtein

17gCarbs

0gFat

Per serving • Estimated by Blinner AI