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.)
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