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Vegetable Stew

Ready In: 1 hour
Serves: 8
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
Here’s a great new way to use summer vegetables.

What you'll need

Measuring cups
Measuring spoons
Sharp knife
Cutting board
Can opener
Large pot
Spatula or spoon


Serves 8
3 cups Water
1 Vegetable Bouillon Cube, low sodium
2 cups White Potatoes cut in 2-inch strips
2 cups Carrots sliced
4 cups Summer Squash cut in 1-inch squares
15 ounces Corn sweet, rinsed and drained if canned
1 teaspoon Thyme
2 cloves Garlic minced
1 Scallion chopped
1/2 Hot Pepper Small, chopped
1 cup Onion coarsely chopped
1 cup Tomatoes diced


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's 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 Facts

Serving Size 1.25 cup

Serving Per Container 8

Amount Per Serving
Calories 119
% Daily Value*
Total Fat 1 g1%
Sodium 196 mg9%
Total Carbohydrate 27 g10%
Dietary Fiber 4 g14%
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:

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