VEGETABLE STEW SERVES 8 INGREDIENTS 3 cups water 1 tsp thyme 1 cube vegetable bouillon 2 cloves garlic, minced 2 cups white potatoes, cut 1 green onion stalk, chopped into 2-inch strips ½ small green chile pepper, 2 cups carrots, sliced chopped 4 cups summer squash, cut 1 cup onion, coarsely chopped TIPS & into 1-inch chunks 1 cup tomato, diced 1 cup summer squash, cut VARIATIONS into 4 chunks 1 can sweet corn, rinsed Try yellow or green and drained summer squash (zucchini) DIRECTIONS Experiment with different chile peppers for the right amount of 1. Put water and bouillon in large pot and bring to a boil. spice 2. Add potatoes and carrots and simmer for 5 minutes. 3. Add remaining ingredients, except for tomatoes, and continue Each helping equals 1- cooking for 15 minutes over medium heat. 1/2 servings of 4. Remove 4 chunks of squash and puree in blender. vegetables! 5. Return pureed mixture to pot and let cook for 10 minutes more. Nutrition 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 Fat 1g; Saturated Fat 0g; Sodium 145mg; Potassium 607mg; Carbohydrate 22g; Fiber 4g; Sugar 6g; Protein 3g; Vitamin D 0μg; Calcium 43mg; Iron 1mg SNAP-ED PROGRAM MNFOODHELPLINE.ORG 1-888-711-1151 © 2011 Regents of the University of Minnesota. All rights reserved. University of Minnesota Extension is an equal opportunity educator and employer. In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Direct requests to 612-625-8260. Printed on recycled and recyclable paper with at least 10 percent postconsumer waste material. This material is funded in part by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. .