 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Heart healthy Ingredients:
3 cups water |
1 low-sodium vegetable bouillon cube |
2 cups white potatoes, cut in 2-inch strips |
2 cups carrots, sliced |
4 cups summer squash, cut in 1-inch squares |
1 cup summer squash, cut in 4 chunks |
1 (15 ounce) can sweet corn, rinsed and drained |
1 1/2 cups fresh corn |
1 teaspoon thyme |
2 garlic cloves, minced |
1 scallion, chopped |
1/2 small hot pepper, chopped |
1 cup onion, coarsely chopped |
1 cup tomato, diced |
add other favorite vegetables such as broccoli or cauliflower, etc |
Directions:
1. Heat water and bouillon in a large pot and bring to a boil.
2. Add potatoes and carrots to the broth and simmer for 5 minutes.
3. Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.
4. Remove 4 chunks of squash and purée in blender.
5. Return puréed mixture to pot and let cook for 10 minutes more.
6. Add tomatoes and cook for another 5 minutes.
7. Remove from flame and let sit for 10 minutes to allow stew to thicken.
|
|