Vegetable Stew

The green chili pepper adds delicious spice and flavor to this potato, corn, and summer squash stew.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat

Tags

• healthy
• comfort food
• savory
• boil
• quick

Ingredients

• 3 cup water
• 1 vegetable bouillon (low-sodium)
• 2 cup white potatoes (cut into 2-inch strips)
• 2 cup carrots (sliced)
• 5 cup summer squash (cut into 1-inch chunks and cut into 4 chunks)
• 1.75 cup sweet corn (canned, low-sodium, rinsed and drained)
• 1 teaspoon thyme
• 2 clove garlic cloves (minced)
• 1 green onion (medium, chopped)
• 0.5 green chili pepper (small, chopped)
• 1 cup onion (coarsely chopped)
• 1 cup tomatoes (diced)

Instructions

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 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 heat and let sit for 10 minutes to allow stew to thicken.

Nutrition (per serving)

• Calories: 92
• Protein: 3.1 g
• Carbohydrates: 20.4 g
• Fat: 0.7 g
• Fiber: 3.5 g
• Sodium: 43 mg
• Saturated Fat: 0.1 g
• Sugar: 6.7 g