Lo-Cal Stew

Name: Lo-Cal Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1/3 Cup Water; 1 Medium onion, coarsely chopped; 1-2 Cloves Garlic, crushed; 1 Green bell pepper, coarsely chopped; 28 Ounce Can Chopped tomatoes; 4 Small zucchini, sliced; 2 Small yellow crookneck squash, sliced; 1 Cup Green beans, sliced; 1 Cup Fresh or frozen corn kernels; 1 Tbsp Soy sauce (optional); 1 Tbsp Parsley flakes; 1 Tsp Dried basil; 1 Tsp Dried oregano; 1 tbsp cornstarch, mixed with 1/4 cup cold water

Serves: 8

Prep Time: 20 min

Cook Time: 30 min

Ingredients

1/3 Cup Water

1 Medium onion, coarsely chopped

1-2 Cloves Garlic, crushed

1 Green bell pepper, coarsely chopped

28 Ounce Can Chopped tomatoes

4 Small zucchini, sliced

2 Small yellow crookneck squash, sliced

1 Cup Green beans, sliced

1 Cup Fresh or frozen corn kernels

1 Tbsp Soy sauce (optional)

1 Tbsp Parsley flakes

1 Tsp Dried basil

1 Tsp Dried oregano

1 tbsp cornstarch, mixed with 1/4 cup cold water

Directions

1 Place the water in a large saucepan with the onion, garlic, and green pepper. Cook and stir until slightly softened, 3 or 4 minutes. Add the tomato, zucchini, squash, and beans. Cover and simmer over the medium heat for 15 minutes. Add the corn and seasoning. Cook for another 10 minutes. Add the cornstarch mixture and cook, stirring until thickened.

2 Serve with whole grains or potatoes

Print Recipe

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