Here’s a great new way to use summer vegetables.
Cube, low sodium
White, cut in 2-inch strips
cut in 1-inch squares
can sweet, rinsed and drained
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 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 heat and let sit for 10 minutes to allow stew to thicken
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:Total calories:
1 gSaturated fat: