Vegetable Stew
This stew is a great way to use summer vegetables in a new way.
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Ingredients: |
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 minutes to allow stew to thicken.
Recipe makes 8 servings; serving size is 1-1/4 cups.
Nutrition information per serving: Calories 119 Fat 1g, Saturated fat less than 1g, Cholesterol 0mg, Sodium 196mg
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