Vegetable Stew Recipe

Name: Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 vegetable bouillon cube, low sodium; 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) or 2 ears fresh corn (1 1/2 cups); 1 teaspoon thyme; 2 garlic cloves, minced; 1 stalk scallion, chopped; 12 small hot pepper, chopped; 1 cup onion, coarsely chopped; 1 cup tomatoes, diced; favorite vegetables, such as broccoli

Servings: persons

3 cups water
1 vegetable bouillon cube, low sodium
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) or 2 ears fresh corn (1 1/2 cups)
1 teaspoon thyme
2 garlic cloves, minced
1 stalk scallion, chopped
12 small hot pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced
favorite vegetables, such as broccoli

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 puree in blender.
5
Return pureed 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.

329

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups water, 1 vegetable bouillon cube, low sodium, 2 cups white potatoes, cut in 2-inch strips, 2 cups carrots, sliced, and more.

Yes, Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stew

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