This stew is a great way to use summer vegetables in a new way.

3 cups	water
1 cube	vegetable bouillon, low sodium
2 cups	white potatoes, cut in 2-inch strips
2 cups	carrots, sliced
4 cups	summer squash, cut in 1-inch squares
1 cup	summer squash, cut in 4 chunks
1 15-oz can	sweet corn, rinsed and drained (or 2 ears fresh corn, 1 1/2 cups)
1 tsp	thyme
2 cloves	garlic, minced
1 stalk	scallion, chopped
1/2 small	hot pepper, chopped
1 cup	onion, coarsely chopped
1 cup	tomatoes, diced

(Add other favorite vegetables such as broccoli, cauliflower, etc.)

1. Heat water and bouillon in a large pot and bring to a boil.
2. Add potatoes and carrots to the broth and simmer for 5 minutes.
3. Add the remaining ingredients except for the 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 flame and let sit for minutes to allow stew to thicken.

Makes 8 servings--Serving size: 1 1/4 cups

Calories 119
Fat 1 g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 196 mg