Vegetable Stew

3 cups water
1 vegetable bouillon (low sodium
cube)
2 cups white potatoes (cut into 2-inch strips)
2 cups carrot (sliced)
4 cups summer squash (cut into 1-inch chunks)
1 cup summer squash (cut into 4 chunks)
1 3/4 cups sweet corn
15 ounces
rinsed and drained
low-sodium (or 2 ears of fresh corn
cut off the cob)
1 teaspoon thyme
2 garlic (cloves
minced)
1 green onion (stalk
chopped)
1/2 green chili pepper (small
chopped)
1 cup onion (coarsley chopped)
1 cup tomatoes (diced)

Wash hands with soap and water.
Put water and bouillon in 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 4 chunks of squash and puree in blender.
Return pureed mixture to 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.

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