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.)

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 purée in blender.

5. Return puréed 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 minutes to allow stew to thicken.

Makes 8 servings--Serving size: 1 1/4 cups

Calories 119 Fat 1 g Saturated fat less than 1 g Cholesterol 0 mg Sodium 196 mg