Hearty Vegetable Stew



  • 4 cups water
  • 1 vegetable bouillon cube, low-sodium
  • 1-1/2 cups white potatoes, cut into small chunks
  • 1-1/2 cups carrots, cut into chunks
  • 1 cup yellow squash, cut into small cubes
  • 1 cup zucchini, cut into small cubes
  • 1 can whole kernel corn, low-sodium, rinsed and drained (or 2 ears fresh corn cut from cob, 1-1/2 cups)
  • 1 cup broccoli or cauliflower crowns
  • 1 tsp. thyme (dried)
  • 2 cloves garlic, minced
  • 1 scallion stalk, chopped
  • 1/2 small hot pepper, chopped
  • 1 cup onion, coarsely chopped
  • 1 cup tomatoes, diced
  • 2 bay leaves


In a large pot, bring water and bouillon to a boil. Add potatoes and carrots and simmer for 5 minutes. Next, add the remaining ingredients (except for the tomatoes) and continue cooking for 10 minutes over medium heat. Add tomatoes and cook over low heat for another 5 minutes. Remove from heat and let sit for 10 minutes to allow stew to thicken. Makes 8 servings.

Hearty Vegetable Stew

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *