Vegetable Stew

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

Yield

8 servings

Serving size

1 1/4 cup

Rating

3.26 of 5 (109 ratings)

Food groups

• Vegetables: 1 1/4 cups

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

1. Wash hands with soap and water.
2. Put water and bouillon in large pot and bring to a boil.
3. Add potatoes and carrots and simmer for 5 minutes.
4. Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
5. Remove 4 chunks of squash and purée in blender.
6. Return puréed mixture to pot and let cook for 10 minutes more.
7. Add tomatoes and cook for another 5 minutes.
8. Remove from heat and let sit for 10 minutes to allow stew to thicken.

Nutrition per serving

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Source

Recipe by: Heart Healthy Home Cooking: African American Style — US Department of Health and Human Services — National Heart, Lung, and Blood Institute

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetable-stew. Federal works are public domain in the United States.