Vegetable Stew

• 3 cups of water
• 1 cube of low sodium vegetable bouillon
• 2 cups of white potatoes, cut into 2-inch strips
• 2 cups of sliced carrots
• 4 cups of squash, cut into 1-inch squares
• 1 cup of squash, cut into 4 chunks
• 1 15-oz. can of sweet corn, rinsed and drained or if you prefer 2 ears of fresh corn which is 1-½ cups
• 1-teaspoon thyme
• 2 cloves of minced garlic
• 1 stalk chopped scallions
• ½ small chopped hot pepper
• 1 cup of coarsely chopped onion
• 1 cup of diced tomatoes
• a Blender

You can also add other favorite vegetables such as broccoli and cauliflower.

To prepare

1. Bring to a boil water and bouillon in large pot.
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 the 4 chunks of squash and puree in a blender.
5. Return the pureed mixture to the pot and let it cook for 10 more minutes.
6. Then add the tomatoes and cook for another 5 minutes.
7. Remove from heat and let it sit for minutes to allow stew to thicken

This dish will yield 8 servings, which is 1-¼ cups per serving.

Nutritional Information per serving:
119 calories
1 gram of fat
Less than 1 gram of saturated fat
0 mg of cholesterol
and 196 mg of sodium

Recipes found at www.nhlbi.nih.gov/health/public/heart/other/syah/index.htm