Vegetable Stew
The green chili pepper adds delicious spice and flavor to this potato, corn, and summer squash stew.
Ingredients
US
Metric
- 710 ml water
- 1 vegetable bouillon (low sodium, cube)
- 470 ml white potatoes (cut into 2-inch strips)
- 470 ml carrot (sliced)
- 950 ml summer squash (cut into 1-inch chunks)
- 240 ml summer squash (cut into 4 chunks)
- 410 ml sweet corn (or 2 ears of fresh corn, cut off the cob; 15 ounces, rinsed and drained, low-sodium)
- 5 ml thyme
- 2 garlic (cloves, minced)
- 1 green onion (stalk, chopped)
- 1/2 green chili pepper (small, chopped)
- 240 ml onion (coarsley chopped)
- 240 ml tomatoes (diced)
Steps
- Wash hands with soap and water.
- Put water and bouillon in large pot and bring to a boil.
- Add potatoes and carrots and simmer for 5 minutes.
- Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
- Remove 4 chunks of squash and puree in blender.
- Return pureed mixture to pot and let cook for 10 minutes more.
- Add tomatoes and cook for another 5 minutes.
- Remove from heat and let sit for 10 minutes to allow stew to thicken.
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 104 |
|---|---|
| Protein | 4.0 g |
| Fat | 1.0 g |
| Carbs | 23.0 g |
| Fiber | 4.0 g |
| Sodium | 37 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)