Recipe Source: Heart Healthy Home Cooking African American Style
3 C water
1 cube (1 tsp) low-sodium vegetable bouillon
2 C white potatoes, cut into 2-inch strips
2 C carrots, sliced
4 C summer squash, cut into 1-inch squares
1 C summer squash, cut into 4 large chunks
1 can (15 oz) sweet corn, rinsed and drained (or 2 ears fresh corn, 1½ C)
1 tsp dried thyme
2 cloves garlic, minced
1 stalk scallion (green onion), chopped
½ small hot pepper, chopped
1 C coarsely chopped onion
1 C diced tomatoes
Percent Daily Values are based on a 2,000 calorie diet.
Put water and bouillon in a large pot, and bring to a boil.
Add potatoes and carrots, and simmer for 5 minutes.
Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
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.
Add tomatoes and cook for another 5 minutes.
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.
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.