夕食普通

Vegetable Stew

Name: Vegetable Stew
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 3 cups water; 1 cube low-sodium vegetable bouillon; 2 cups white potatoes, cut into 2-inch strips; 2 cups carrots, sliced; 4 cups summer squash, cut into 1-inch chunks; 1 cup summer squash, cut into 4 chunks; 1 3/4 cups canned low-sodium sweet corn, rinsed and drained; 1 teaspoon thyme; 2 garlic cloves, minced; 1 medium green onion, chopped; 1/2 small green chili pepper, chopped; 1 cup onion, coarsely chopped; 1 cup tomatoes, diced

The green chili pepper adds delicious spice and flavor to this potato, corn, and summer squash stew.

1 h 10 min8 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1 1/4 cup

カロリー

タンパク質

20g

炭水化物

脂質

食物繊維

糖類

43mg

ナトリウム

飽和脂肪酸 0 g · コレステロール 0 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

water
3 cups
cube low-sodium vegetable bouillon
1
white potatoes, cut into 2-inch strips
2 cups
carrots, sliced
2 cups
summer squash, cut into 1-inch chunks
4 cups
summer squash, cut into 4 chunks
1 cup
canned low-sodium sweet corn, rinsed and drained
1 3/4 cups · or 2 ears of fresh corn, cut off the cob
thyme
1 teaspoon
garlic cloves, minced
2
green onion, chopped
1 medium
green chili pepper, chopped
1/2 small
onion, coarsely chopped
1 cup
tomatoes, diced
1 cup

作り方

1
Wash hands with soap and water.
2
Put water and bouillon in large pot and bring to a boil.
3
Add potatoes and carrots and simmer for 5 minutes.
4
Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
5
Remove 4 chunks of squash and purée in blender.
6
Return puréed mixture to pot and let cook for 10 minutes more.
7
Add tomatoes and cook for another 5 minutes.
8
Remove from heat and let sit for 10 minutes to allow stew to thicken.

出典: USDA MyPlate Kitchen · Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute

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