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Soups & StewsVegetable Soups: Red to Yel >  Vegetable Stew, Summer


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Here’s a great new way to use summer vegetables.

Yield: Makes 8 servings

3 C water
1 cube vegetable bouillon, low sodium
2 C white potatoes, cut in 2-inch strips
2 C carrots, sliced
4 C summer squash, cut in 1-inch squares
1 C summer squash, cut in 4 chunks
1 can (15 oz) sweet corn, rinsed, drained (or 2 ears fresh corn, 1 1/2 C)
1 tsp thyme
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot pepper, chopped
1 C onion, coarsely chopped
1 C tomatoes, diced (add other favorite vegetables, such as broccoli and cauliflower)

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 four 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 flame and let sit for 10 minutes to allow stew to thicken.

Serving size: 1 1/4 cups - Each serving provides:
Calories: 119
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 196 mg
Total fiber: 4 g
Protein: 4 g
Carbohydrates: 27 g
Potassium: 524 mg

National Institutes of Health -
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute



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