BellyBytes.com > Healthy Recipes > Healthy Soup, Stew and Chowder Recipes > Vegetable Stew Recipe

Vegetable Stew

Ingredients:
3 cups water
1 cube vegetable bouillon, 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 can (15-oz) sweet corn, rinsed and drained (or 2 ears fresh corn, 1-1/2 cups)
1 teaspoon thyme
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced
(Add other favorite vegetables such as broccoli, cauliflower, etc.)

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 puree in blender. Return pureed 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.

Recipe makes 8 servings; serving size is 1-1/4 cups of stew.

Each serving provides: Calories: 119, Fat: 1g, Saturated fat: less than 1g, Cholesterol: 0mg, Sodium: 196mg

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