This stew is a great way to use summer vegetables in a new way.
- 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)
- 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.
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.
December 26, 20050 found this helpful
This recipe sounds very good, It is similar to my mother's recipe, upon which I'll base a few suggestions you might want to play with:
First, Mom used a good bit of butter or good margarine... probably one stick for this amount of soup. Also, the only canned veggie she'd consider using in her soup was tomatoes. I'd suggest using good frozen corn if fresh is unavailable. And I can't imagine vegetable stew without okra, young and tender, fresh or frozen.
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