Vegetable Stew

Recipe By : Rose


Prep Time


Total Time



Vegetable Stew


3 cups water

1 cube vegetable bouillon, low sodium

2 cups white potatoes, cut in 2-inch strips

2 cups carrots, sliced

4 cups summer squash, cut in 1-inch squares

1 cup summer squash, cut in 4 chunks

1 15-oz can sweet corn, rinsed and drained

(or 2 ears fresh corn, 1 1/2 cups)

1 tsp thyme

2 cloves garlic, minced

1 stalk scallion, chopped

1/2 small hot pepper, chopped

1 cup onion, coarsely chopped

1 cup tomatoes, diced


    STEP - 1

    Heat water and bouillon in a large pot and bring to a boil.

    STEP - 2

    Add potatoes and carrots to the broth and simmer for 5 minutes.

    STEP - 3

    Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.

    STEP - 4

    Remove 4 chunks of squash and purée in blender.

    STEP - 5

    Return puréed mixture to pot and let cook for 10 minutes more.

    STEP - 6

    Add tomatoes and cook for another 5 minutes.

    STEP - 7

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

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