Vegetable Stew

• 3 cupswater
• to taste vegetable broth
• 2 cupsrusset potato, cut into 2 inch strips
• 2 cupscarrot, sliced
• 4 cupssummer squash, cut into 1 inch chunks
• 1 cupsummer squash, cut into 4 chunks
• 1 3/4 cupscorn, or 2 ears of fresh corn, cut off the cob
• 1 tspdried thyme
• 2 clovesgarlic, minced
• 1 scallion, chopped
• 1/2 green bell pepper, chopped
• 1 cupyellow onion, coarsely chopped
• 1 cuptomato, diced

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Put water and bouillon in large pot and bring to a boil.

3. 3

   Add potatoes and carrots and simmer for 5 minutes.

4. 4

   Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.

5. 5

   Remove 4 chunks of squash and purée in blender.

6. 6

   Return puréed mixture to pot and let cook for 10 minutes more.

7. 7

   Add tomatoes and cook for another 5 minutes.

8. 8

   Remove from heat and let sit for 10 minutes to allow stew to thicken.