Vegetable Stew

• 3 cups water
• 1 vegetable bouillon cube, low sodium
• 2 cups white potatoes, cut in 2-inch strips
• 2 cups carrots, sliced
• 4 cups summer squash, cut in 1-inch squares
• 1 cup summer squash, cut in 4 chunks
• 1 (15 ounce) can sweet corn, rinsed and drained (1 1/2 cups) or 2 ears fresh corn (1 1/2 cups)
• 1 teaspoon thyme
• 2 garlic cloves, minced
• 1 stalk scallion, chopped
• 12 small hot pepper, chopped
• 1 cup onion, coarsely chopped
• 1 cup tomatoes, diced
• favorite vegetables, such as broccoli

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

water, vegetable bouillon cube, white potatoes, carrots, summer squash, summer squash, sweet corn, thyme, garlic, scallion, hot pepper, onion, tomatoes, favorite vegetables

Taken from www.food.com/recipe/vegetable-stew-309441 (may not work)