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!

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

1. Put water and bouillon in large pot and bring to a boil.
2. Add potatoes and carrots and simmer for five 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 the optional chopped spinach and cook for another five minutes.
7. 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

Published by: Mazzullo, N., 2024, Vegetable Stew, Extension | University of Nevada, Reno, Recipes

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