{"id":8608,"date":"2019-06-07T08:30:04","date_gmt":"2019-06-07T12:30:04","guid":{"rendered":"http:\/\/blogs.butler.edu\/healthyhorizons\/?p=8608"},"modified":"2019-05-17T07:57:13","modified_gmt":"2019-05-17T11:57:13","slug":"summer-vegetable-stew","status":"publish","type":"post","link":"http:\/\/blogs.butler.edu\/healthyhorizons\/lighten-up-your-recipe\/summer-vegetable-stew\/","title":{"rendered":"Summer Vegetable Stew"},"content":{"rendered":"
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Here\u2019s a great new way to use summer vegetables.<\/p>\n<\/div>\n

Recipe Source:\u00a0Heart Healthy Home Cooking African American Style<\/i><\/span><\/div>\n
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Prep time<\/th>\nCook time<\/th>\nYields<\/th>\nServing Size<\/th>\n<\/tr>\n
20 minutes<\/td>\n45 minutes<\/td>\n8 servings<\/td>\n1\u00bc C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Ingredients<\/h3>\n<\/div>\n
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3 C water<\/td>\n<\/tr>\n
1 cube (1 tsp) low-sodium vegetable bouillon<\/td>\n<\/tr>\n
2 C white potatoes, cut into 2-inch strips<\/td>\n<\/tr>\n
2 C carrots, sliced<\/td>\n<\/tr>\n
4 C summer squash, cut into 1-inch squares<\/td>\n<\/tr>\n
1 C summer squash, cut into 4 large chunks<\/td>\n<\/tr>\n
1 can (15 oz) sweet corn, rinsed and drained (or 2 ears fresh corn, 1\u00bd C)<\/td>\n<\/tr>\n
1 tsp dried thyme<\/td>\n<\/tr>\n
2 cloves garlic, minced<\/td>\n<\/tr>\n
1 stalk scallion (green onion), chopped<\/td>\n<\/tr>\n
\u00bd small hot pepper, chopped<\/td>\n<\/tr>\n
1 C coarsely chopped onion<\/td>\n<\/tr>\n
1 C diced tomatoes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n\n
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calories<\/td>\n119<\/td>\n<\/tr>\n
Total fat<\/td>\n1 g<\/td>\n<\/tr>\n
Saturated fat<\/td>\n0 g<\/td>\n<\/tr>\n
Cholesterol<\/td>\n0 g<\/td>\n<\/tr>\n
Sodium<\/td>\n196 mg<\/td>\n<\/tr>\n
Total fiber<\/td>\n4 g<\/td>\n<\/tr>\n
Protein<\/td>\n4 g<\/td>\n<\/tr>\n
Carbohydrates<\/td>\n27 g<\/td>\n<\/tr>\n
Potassium<\/td>\n524 mg<\/td>\n<\/tr>\n
Percent Daily Values are based on a 2,000 calorie diet.<\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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Directions<\/h3>\n