Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
20 min. |
20 min. |
40 min. |
8 |
119 |
Vegetable Stew
Spring is here, enjoy the fresh growing season Louisiana has to offer and fill up on local nutritious veggies. This dish is great with a warmed up piece of French bread or pita.
Ingredients:
| 1 cube vegetable bouillon, low sodium
|
| 2 cups fingerling potatoes, diced
|
| 2 cups carrots, sliced
|
| 4 cups summer squash, cut in 1-inch squares
|
| 1 cup of cauliflower |
| 1 cup summer squash, cut in 4 chunks
|
| 1 can (15 oz.) sweet corn, rinsed, drained |
| 1 tsp. fresh thyme
|
| 1 tsp. fresh oregano |
| 1 tsp. margoram |
| 1 medium onion, chopped
|
| 3 cloves garlic, minced or smashed
|
| 3 green onions, chopped
|
| 1/2 jalapeno, chopped
|
| 1 can of 15 oz. tomatoes, diced
|
| 3 cups water
|
| Add any other spring vegetables you want. |
Instructions:
| 1 | Put water and bouillon in large pot and bring to a boil. Add all vegetables and lower the heat to medium heat.Simmer for 5 minutes. Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat. Remove four chunks of squash and puree in blender. Return pureed mixture to pot and let cook for 10 minutes more. Lastly add the tomatoes, simmer for 5 more minutes. Remove from heat and let sit for 10 minutes to allow stew to thicken. |
Cook's Tips:
Add 1 tablespoom of your favorite plain nonfat yogurt and garnish with green onion or parsely.
