Recipe Source: Heart Healthy Home Cooking African American Style
Prep time |
Cook time |
Yields |
Serving Size |
20 minutes |
45 minutes |
8 servings |
1¼ C |
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3 C water
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1 cube (1 tsp) low-sodium vegetable bouillon
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2 C white potatoes, cut into 2-inch strips
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2 C carrots, sliced
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4 C summer squash, cut into 1-inch squares
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1 C summer squash, cut into 4 large chunks
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1 can (15 oz) sweet corn, rinsed and drained (or 2 ears fresh corn, 1½ C)
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1 tsp dried thyme
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2 cloves garlic, minced
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1 stalk scallion (green onion), chopped
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½ small hot pepper, chopped
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1 C coarsely chopped onion
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1 C diced tomatoes
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Directions
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Put water and bouillon in a large pot, and bring to a boil.
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Add potatoes and carrots, and simmer for 5 minutes.
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Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
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Remove the four large chunks of squash and puree in a blender. Return pureed mixture to the pot, and let cook for 10 minutes more.
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Add tomatoes and cook for another 5 minutes.
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Remove from heat and let sit for 10 minutes to allow stew to thicken before serving.
Note: You can add other favorite vegetables, such as broccoli and cauliflower.
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