Follow these steps for perfect results
water
vegetable bouillon cube
low sodium
white potatoes
cut in 2-inch strips
carrots
sliced
summer squash
cut in 1-inch squares
summer squash
cut in 4 chunks
sweet corn
rinsed and drained
thyme
garlic cloves
minced
scallion
chopped
hot pepper
chopped
onion
coarsely chopped
tomatoes
diced
favorite vegetables
such as broccoli
Heat water and bouillon in a large pot and bring to a boil.
Add potatoes and carrots to the broth.
Simmer for 5 minutes.
Add summer squash, corn, thyme, garlic, scallion, hot pepper, and onion to the pot.
Continue cooking for 15 minutes over medium heat.
Remove 4 chunks of squash and puree in a blender.
Return the pureed mixture to the pot.
Cook for 10 minutes more.
Add tomatoes.
Cook for another 5 minutes.
Remove from heat and let sit for 10 minutes to thicken.
Expert advice for the best results
Add a bay leaf for extra flavor during simmering.
Adjust the amount of hot pepper to your spice preference.
For a creamier stew, add a splash of coconut milk at the end.
Everything you need to know before you start
15 minutes
Stew can be made 1-2 days in advance and refrigerated.
Serve in a bowl, garnished with a sprig of fresh thyme or parsley.
Serve with crusty bread for dipping.
Top with a dollop of sour cream or yogurt (if not vegan).
Earthy and light-bodied.
Hoppy and refreshing.
Discover the story behind this recipe
Comfort food, home cooking
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