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“Heart healthy”
READY IN:
40mins
SERVES:
8
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

  • 3 cups water
  • 1 low-sodium vegetable bouillon cube
  • 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 12 cups fresh corn
  • 1 teaspoon thyme
  • 2 garlic cloves, minced
  • 1 scallion, chopped
  • 12 small hot pepper, chopped
  • 1 cup onion, coarsely chopped
  • 1 cup tomatoes, diced
  • add other favorite vegetables such as broccoli or cauliflower, etc

Directions

  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 purée in blender.
  5. Return puréed 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.

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