It doesn't have to be St. Patrick’s Day to enjoy this delicious vegetable stew. Green chili pepper adds spice and flavor to this potato, corn and summer squash stew!
| Level: Intermediate |
Prep: |
Yield: 8 servings |
| Total: 45 minutes |
Inactive: |
Serving Size: 1 1/4 cup |
Ingredients
- 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 (or 2 ears of fresh corn, cut off the cob)
- 1 teaspoon thyme
- 2 garlic (cloves, minced)
- 1 green onion (stalk, chopped)
- 1/2 green chili pepper (small, chopped)
- 1 cup onion (coarsely chopped)
- 1 cup tomatoes (diced)
- Add a handful of chopped spinach
Directions
- Put water and bouillon in large pot and bring to a boil.
- Add potatoes and carrots and simmer for five minutes.
- Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
- Remove four chunks of squash and puree in blender.
- Return pureed mixture to pot and let cook for 10 minutes more.
- Add tomatoes and the optional chopped spinach and cook for another five minutes.
- Remove from heat and let sit for 10 minutes to allow stew to thicken.
Cook's Note
Consider adding a tablespoon of turmeric for a new flavor combination!
Nutrition Facts
8 servings per recipe
Serving size: 1 1/4 cup
Calories 104 per serving
| Contents |
% Daily Value |
| Total Fat 1g |
|
| Saturated Fat 0g |
|
| Cholesterol 0mg |
|
| Sodium 37mg |
|
| Total Carbohydrate 23g |
|
| Dietary Fiber 4g |
|
| Total Sugars 7g |
|
| Incl. Added Sugars 0g |
|
| Protein 4g |
|
| Vitamin D 0mcg |
|
| Calcium 42mg |
|
| Iron 1mg |
|
| Potassium 620mg |
|
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mazzullo, N.
2024,
Vegetable Stew,
Extension | University of Nevada, Reno, Recipes
