Garden Vegetable Stew
By Mary McDougall
Serves: 6-8
Prep Time: 15 min
Cook Time: 30 min
Ingredients
1
Onion, chopped
2 Cloves
Garlic, crushed
1
Red bell pepper, chopped
1/4 Cup
Vegetable broth
28 Ounce Can
Fire-roasted tomatoes, chopped
4 Small
Zucchini, sliced
2 Small
Yellow crookneck squash, sliced
1 Cup
Green beans, cut in 1 inch pieces
1 Cup
Frozen corn kernels
1 Tbsp
Soy sauce (optional)
1 Tbsp
Parsley flakes
1 Tsp
Dried basil
1 Tsp
Oregano
1 Tbsp
Cornstarch mixed in 1/4 cup cold water
Directions
1
Place the onion, garlic and bell pepper in a large pot with the vegetable broth. Cook and stir until slightly softened, 3 to 4 minutes. Add the tomatoes, zucchini, yellow squash, and beans. Cover and simmer over medium heat for 15 minutes. Add the corn and seasonings, except for the cornstarch mixture. Cook for another 10 minutes. Add the cornstarch mixture and cook, stirring constantly, until thickened.
Hint: If you have some fresh herbs in your garden, use those in place of the dried. Substitute 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh basil and 1/2 tablespoon chopped fresh oregano.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.