Vegetable Stew

The green chili pepper adds delicious spice and flavor to this potato, corn, and summer squash stew.

Serves 8 · Vegetables

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Ingredients

Units: US Metric

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3 cups water
1 vegetable bouillon (low sodium, cube)
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 sweet corn, 15 ounces, rinsed and drained, low-sodium (or 2 ears of fresh corn, cut off the cob)
1 teaspoon thyme
2 garlic cloves (minced)
1 green onion (stalk, chopped)
1/2 green chili pepper (small, chopped)
1 cup onion (coarsley chopped)
1 cup tomatoes (diced)

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.

This is a variation — USDA MyPlate edition. Base recipe: Vegetable Stew →

Edition Primary USDA MyPlate

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Nutrition (per serving)

USDA MyPlate Kitchen — Public domain (U.S. government work)