Summer Vegetable Stew

Here’s a great new way to use summer vegetables.

Recipe Source: Heart Healthy Home Cooking African American Style

Prep time	Cook time	Yields	Serving Size
20 minutes	45 minutes	8 servings	1¼ C

3 C water

1 cube (1 tsp) low-sodium vegetable bouillon

2 C white potatoes, cut into 2-inch strips

2 C carrots, sliced

4 C summer squash, cut into 1-inch squares

1 C summer squash, cut into 4 large chunks

1 can (15 oz) sweet corn, rinsed and drained (or 2 ears fresh corn, 1½ C)

1 tsp dried thyme

2 cloves garlic, minced

1 stalk scallion (green onion), chopped

½ small hot pepper, chopped

1 C coarsely chopped onion

1 C diced tomatoes

calories	119
Total fat	1 g
Saturated fat	0 g
Cholesterol	0 g
Sodium	196 mg
Total fiber	4 g
Protein	4 g
Carbohydrates	27 g
Potassium	524 mg
Percent Daily Values are based on a 2,000 calorie diet.

1

Put water and bouillon in a 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 the four large chunks of squash and puree in a blender. Return pureed mixture to the pot, and let cook for 10 minutes more.
5

Add tomatoes and cook for another 5 minutes.
6

Remove from heat and let sit for 10 minutes to allow stew to thicken before serving.

Note: You can add other favorite vegetables, such as broccoli and cauliflower.