Vegetable Stew
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Serves8 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 3 cups water
- 1 cube vegetable bouillon, low sodium
- 2 cups white potatoes, cut into 2-inch strips
- 2 cups carrot, sliced
- 4 cups summer squash, cut into 1-inch chunks
- 1 14.5-ounce can corn, drained and rinsed
- 1 teaspoon thyme, dried
- 2 cloves garlic, minced
- 1 green onion, minced
- 1/2 green chile pepper, minced
- 1 cup onion, chopped
- 1 cup tomatoes, diced
Directions
- Put water and bouillon in large pot and bring to a boil over high heat.
- 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. Serve hot.
Recipe Tips
Use frozen mixed vegetables in place of canned.
Nutrition Facts
Vegetable Stew
Amount Per Serving (1 1/2 cups eachg)
Calories 142
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 174mg
7%
Potassium 766mg
22%
Total Carbohydrates 32g
11%
Dietary Fiber 6g
24%
Sugars 10g
Protein 4g
8%
Vitamin A
275%
Vitamin C
41%
Vitamin D0%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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