Vegetable Stew

Cozy up with a warm bowl of Vegetable Stew and you’ll be glad to participate in Meatless Monday.

Ingredients

• 3 cups, water
• 1 cube, low-sodium vegetable bouillon
• 2 cups, white potatoes (cut into 2-inch strips)
• 2 cups, carrot (sliced)
• 4 cups, squash (cut into 1-inch chunks)
• 1 cup, squash (cut into 4 chunks)
• 1 15oz. can, corn kernels (rinsed and drained)
• 1 tsp., thyme
• 2 garlic (cloves, minced)
• 1 green onion stalk (chopped)
• 1/2 small green chile pepper (chopped)
• 1 cup, onion (coarsely chopped)
• 1 cup, fresh tomato (diced)

Directions

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.

Recipe, courtesy of the USDA.

This post was written by Nancy Copperman, RD, director of public health initiatives in the office of community health at the North Shore-LIJ Health System.

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