Vegetable Stew
Printer Friendly Version
Serves 8

Ingredients:

• 3 medium MountainKing® Gold Potatoes cut into 2-inch strips
• 3 cups water
• 1 cube vegetable bouillon, low sodium
• 2 cups carrots, sliced
• 4 cups summer squash cut in 1-inch squares
• 1-cup summer squash cut in 4 chunks
• 1 15oz. can sweet corn, rinsed and drained (or 2 ears fresh corn, 1 1⁄2 cups)
• 1 tsp. thyme
• 2 cloves garlic, minced
• 1 stalk scallion, chopped
• 1⁄2 small hot pepper, chopped
• 1 cup onion, coarsely chopped
• 1-cup tomatoes, diced
• (Add other favorite vegetables such as broccoli, cauliflower, etc.)

Directions:

1. Heat water and bouillon in a large pot and bring to a boil. Add potatoes and carrots to the broth and simmer for 5 minutes. Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.
2. Remove 4 chunks of squash and puree in blender. Return pureed mixture to pot and let cook for 10 minutes more. Add tomatoes and cook for another 5 minutes. Remove from flame and let sit for 10 minutes to allow stew to thicken.