Vegetable Stew
Makes:
8 servings
The green chili pepper adds delicious spice and flavor to this potato, corn, and summer squash stew.
Ingredients
- 3 cups water
- 1 cube low-sodium vegetable bouillon
- 2 cups white potatoes, cut into 2-inch strips
- 2 cups carrots, sliced
- 4 cups summer squash, cut into 1-inch chunks
- 1 cup summer squash, cut into 4 chunks
- 1 3/4 cups canned low-sodium sweet corn, rinsed and drained (or 2 ears of fresh corn, cut off the cob)
- 1 teaspoon thyme
- 2 garlic cloves, minced
- 1 medium green onion, chopped
- 1/2 small green chili pepper, chopped
- 1 cup onion, coarsely chopped
- 1 cup tomatoes, diced
Directions
- 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 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 heat and let sit for 10 minutes to allow stew to thicken.
Heart Healthy Home Cooking: African American Style
US Department of Health and Human Services
National Heart, Lung, and Blood Institute
