Saturday 12:00 Noon on the CW


Heart Healthy Vegetable Stew

3 cups water
1 low-sodium vegetable bouillon cube
2 cups white potatoes cut in 2-inch strips
2 cups carrots, sliced
2 ears fresh corn (1 1/2 cups)
4 cups summer squash, cut in four chunks
1 teaspoon thyme, ground
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot red pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced

You can add other favorite vegetables such as broccoli, cauliflower, or string beans


1. Add water and bouillon in a large pot, bring to a
2. Add potatoes and carrots to the broth and simmer for
5 minutes
3. Cut the corn off the cob
4. Add the remaining ingredients except for the tomatoes
and continue cooking for 15 minutes over medium heat
5. Remove the four chunks of squash and puree in a
6. Return pureed mixture to pot and let cook for 10 min
7. Add tomatoes and cook for another 5 minutes
8. Remove from heat, and let sit for 10 minutes to allow
stew to thicken

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