Vegetable Stew

50 min · Serves 8

From USDA MyPlate Kitchen. Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute

What goes in

• 3 cupswater
• 1vegetable bouillon cube
• 2 cupswhite potatoes
• 2 cupscarrots
• 5 cupssummer squash
• 1¾ cupssweet corn
• 4.9 mlthyme
• 2garlic cloves
• 1green onion
• ½green chili pepper
• 1 cuponion
• 1 cuptomatoes

How to cook it

1. Wash hands with soap and water.
2. Put water and bouillon in large pot and bring to a boil.
3. Add potatoes and carrots and simmer for 5 minutes.
4. Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
5. Remove 4 chunks of squash and purée in blender.
6. Return puréed mixture to pot and let cook for 10 minutes more.
7. Add tomatoes and cook for another 5 minutes.
8. Remove from heat and let sit for 10 minutes to allow stew to thicken.

More Kubbord recipes