Vegetable Stew
Here’s a great new way to use summer vegetables.
Ingredients
- 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
Ingredients for 8 servings (2.6 kg) · the original recipe
Method
- 1
Put water and bouillon in a large pot, and bring to a boil.
Stovetop - 2
Add potatoes and carrots, and simmer for 5 minutes.
Stovetop - 3
Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
Stovetop - 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.
Blender - 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.
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. The recipe is in the public domain. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by National Heart, Lung, and Blood Institute. Copied on 2026-11-12.
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