Vegetable Stew

Vegetable Stew
Budget-friendly recipe
1409

Here’s a great new way to use summer vegetables.

Ingredients

3
cups
2
cups
cut in 2-inch strips
2
cups
sliced
4
cups
cut in 1-inch squares
1
piece
rinsed and drained
1
teaspoon
2
pieces
minced
1
piece
chopped
½
piece
chopped
1
cup
coarsely chopped
1
cup
diced

Directions

  1. Put water and bouillon in large pot and bring to a boil.
  2. Add potatoes and carrots and simmer for 5 minutes.
  3. Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
  4. Remove 4 chunks of squash and puree in blender.
  5. Return pureed mixture to pot and let cook for 10 minutes more.
  6. Add tomatoes and cook for another 5 minutes.
  7. Remove from heat and let sit for 10 minutes to allow stew to thicken

Chef Tips

  • Note: You can add other favorite vegetables, such as broccoli and caulilower. Canned corn can be replaced by 2 ears fresh corn, 1½ cups.

Nutrition Info and more

Serving size:
cups
Total calories:
119
Total fat:
1 g
Saturated fat:
0 g
Carbohydrates:
27 g
Protein:
4 g
Fiber:
4 g
Sodium:
196 mg
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