Vegetable Stew

This stew is a great way to use summer vegetables in a new way.

Ingredients

• 3 cups water
• 1 cube vegetable bouillon, 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-oz can sweet corn, rinsed and drained (or 2 ears fresh corn, 1 1/2 cups)
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• 1 tsp thyme
• 2 cloves garlic, minced
• 1 stalk scallion, chopped
• 1/2 small hot pepper, chopped
• 1 cup onion, coarsely chopped
• 1 cup tomatoes, diced

Add other favorite vegetables such as broccoli, cauliflower, etc.

Directions

Heat water and bouillon in a large pot and bring to a boil. Add potatoes and carrots to the broth and simmer for 5 minutes. Add the remaining ingredients except for the 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 flame and let sit for minutes to allow stew to thicken.