Vegetable Stew

Ingredients

• 3 cups Water
• 1 tbsp Vegetable bouillon, low sodium, cube
• 2 piece(s) White potatoes (cut into 2-inch strips)
• 2 piece(s) Carrots, sliced
• 4 cup Summer squash (cut into 1-inch chunks)
• 1 tbsp Summer squash (cut into 4 chunks)
• 15 cup Sweet corn
• 1 tsp Thyme
• 2 piece(s) Garlic, minced
• 1 piece(s) Green onion, chopped
• 1/4 tsp Green chili pepper chopped
• 1 piece(s) Onion, coarsley chopped
• 1 cup Tomatoes, diced

Instructions

1. Put water and bouillon in large pot and bring to a boil.
2. Add potatoes and carrots and simmer for 5 minutes.
3. Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
4. Remove 4 chunks of squash and purée in blender.
5. Return puréed mixture to pot and let cook for 10 minutes more.
6. Add tomatoes and cook for another 5 minutes.
7. Remove from heat and let sit for 10 minutes to allow stew to thicken.