Vegetable Stew

Vegetable Stew
Makes: 8 servings
Total Cost:

The green chile pepper adds delicious spice and flavor to this potato, corn, and summer squash stew. 



3 cups water
1 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 thyme
2 garlic (cloves, minced)
1 green onion (stalk, chopped)
1/2 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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