Here’s a great new way to use summer vegetables.
What you'll need
Spatula or spoon
1 Vegetable Bouillon Cube, low sodium
2 cups White Potatoes cut in 2-inch strips
4 cups Summer Squash cut in 1-inch squares
15 ounces Corn sweet, rinsed and drained if canned
1/2 Hot Pepper Small, chopped
1 cup Onion coarsely chopped
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
- Note: You can add other favorite vegetables, such as broccoli and caulilower. Canned corn can be replaced by 2 ears fresh corn, 1½ cups.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 1 g||1%|
|Sodium 196 mg||9%|
|Total Carbohydrate 27 g||10%|
|Dietary Fiber 4 g||14%|
|Protein 4 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: