Vegetable Stew


Makes: 8 servings


  • 3 cups water

  • vegetable bouillon (low sodium, cube)

  • cups white potatoes (cut into 2-inch strips

  • cups carrot (sliced)

  • cups summer squash (cut into 1-inch chunks)

  • 1 cup summer squash (cut into 4 chunks)

  • 1 can sweet corn (15 ounces, rinsed and drained)

  • 1 teaspoon thyme

  • 2 garlic (cloves, minced)

  • green onion (stalk, chopped)

  • 1/2 green chile pepper (small, chopped)

  • 1 cup onion (coarsley chopped)

  • 1 cup tomatoes (diced)


1. Put water and bouillon in large pot and bring to a boil.

2. Add potatoes and carrots and simmer for 5 minutes.

3. Add remaining ingredients, except for 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 heat and let sit for 10 minutes to allow stew to thicken.




United States Department of Agriculture:

US Department of Health and Human Services

National Institutes of Health

National Heart, Lung and Blood Institute, Heart Healthy Home Cooking: African American Style