Serves 8
92 cal · 65 min
Vegetable Stew
Recipe GLPR453fa9457053d5
A hearty and wholesome vegetable stew loaded with potatoes, carrots, summer squash, corn, and tomatoes in a fragrant broth enriched with garlic, thyme, and a touch of green chili. The stew is thickened naturally by blending a portion of the cooked squash back into the pot, creating a creamy texture without cream. Perfect for a nutritious meal any time of year.
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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 large chunks
1 3/4 cups canned low-sodium sweet corn, rinsed and drained
1 teaspoon dried thyme
2 garlic cloves, minced
1 medium green onion, chopped
1/2 small green chili pepper, chopped
1 cup yellow onion, coarsely chopped
1 cup tomatoes, diced
Directions
Wash your hands thoroughly with soap and clean water before beginning food preparation.
Pour 3 cups of water into a large pot and add the vegetable bouillon cube. Bring the mixture to a rolling boil over high heat, stirring occasionally until the bouillon is fully dissolved.
Add the potato strips and sliced carrots to the boiling broth. Reduce heat to a gentle simmer and cook for 5 minutes.
Stir in the 4 cups of summer squash chunks, sweet corn, thyme, minced garlic, green onion, green chili pepper, and coarsely chopped onion. Maintain a medium heat and simmer for 15 minutes, stirring occasionally.
Carefully remove the 4 large chunks of summer squash from the pot and place them in a blender. Blend until completely smooth and puréed.
Return the puréed squash to the pot, stirring well to incorporate it evenly. Continue cooking over medium heat for 10 minutes.
Add the diced tomatoes to the stew and cook for an additional 5 minutes.
Remove the pot from heat and let the stew rest for 10 minutes without stirring, allowing it to thicken naturally before serving.
