Vegetable Stew

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Makes: 8 servings
Total Cost: $4.09
Serving Cost: $0.51


3 cups
1 unit
vegetable bouillon (low sodium, cube)
2 cups
white potatoes (cut into 2-inch strips)
2 cups
carrot (sliced)
4 cups
summer squash (cut into 1-inch chunks)
1 cup
summer squash (cut into 4 chunks)
1 can
sweet corn (15 ounces, rinsed and drained)
1 teaspoon
2 units
garlic (cloves, minced)
1 unit
green onion (stalk, chopped)
1/2 unit
green chile pepper (small, chopped)
1 cup
onion (coarsley chopped)
1 cup
tomatoes (diced)


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

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