Vegetable Stew

Vegetable Stew with Winter Squash and Garlic
The winter squash and garlic in this Vegetable Stew contain antioxidants that can help fight cell damage.

Cozy up with a warm bowl of Vegetable Stew and you’ll be glad to participate in Meatless Monday.  


  • 3 cups, water
  • 1 cube, low-sodium vegetable bouillon
  • 2 cups, white potatoes (cut into 2-inch strips)
  • 2 cups, carrot (sliced)
  • 4 cups, squash (cut into 1-inch chunks)
  • 1 cup, squash (cut into 4 chunks)
  • 1 15oz. can, corn kernels (rinsed and drained)
  • 1 tsp., thyme
  • 2 garlic (cloves, minced)
  • 1 green onion stalk (chopped)
  • 1/2 small green chile pepper (chopped)
  • 1 cup, onion (coarsely chopped)
  • 1 cup, fresh tomato (diced)


  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 puree in blender.
  5. Return pureed 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.


Recipe, courtesy of the USDA.

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