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SERVES 8

INGREDIENTS 3 cups 1 tsp thyme 1 cube vegetable bouillon 2 cloves , minced 2 cups white potatoes, cut 1 green stalk, chopped into 2-inch strips ½ small green chile pepper, 2 cups , sliced chopped

4 cups summer squash, cut 1 cup onion, coarsely chopped TIPS & into 1-inch chunks 1 cup , diced 1 cup summer squash, cut VARIATIONS into 4 chunks 1 can , rinsed  Try yellow or green and drained summer squash ()

DIRECTIONS  Experiment with different chile peppers for the right amount of 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  Each helping equals 1- for 15 minutes over medium heat. 1/2 servings of 4. Remove 4 chunks of squash and puree in blender. ! 5. Return pureed mixture to pot and let cook for 10 minutes more. Facts 6. Add tomatoes and cook for another 5 minutes. 7. Remove from heat and let sit for 10 minutes to allow stew to Serving size 1-1/4 cup

thicken. Calories 97; Total 1g; Saturated Fat 0g; Sodium 145mg; Potassium 607mg; 22g; Fiber 4g; 6g; 3g; D 0μg; Calcium 43mg; Iron 1mg

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