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Green Vegetables: Vegetable Stew

05/22/2011 13:30:00 admin
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VEGETABLE STEW

This stew is a great way to use summer vegetables in a new way.

3 cups water
1 cube vegetable bouillon, low sodium
2 cups white potatoes, cut in 2-inch strips
2 cups carrots, sliced
4 cups summer squash, cut in 1-inch squares
1 cup summer squash, cut in 4 chunks
1 15-oz can   sweet corn, rinsed and drained (or 2 ears fresh corn, 1 1/2 cups)
1 tsp thyme
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced
(Add other favorite vegetables such as broccoli, cauliflower, etc.)


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 purée in blender.
Return puréed 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.
Makes 8 servings--Serving size: 1 1/4 cups

Calories 119 
Fat 1 g 
Saturated fat less than 1 g 
Cholesterol 0 mg 
Sodium 196 mg

Source: http://www.nhlbi.nih.gov/health/public/heart/other/syah/vegstew.htm
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