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Three-Squash Stew

  • Prep 15 min
  • Total 35 min
  • Servings 6

Thick and hearty stews offer those with robust appetites something to sink their teeth into and this recipe fills the bill! ...MORE+ LESS-

Ingredients

1
tablespoon olive or vegetable oil
1
large onion, sliced
1
clove garlic, finely chopped
1
jalapeño chili, seeded and finely chopped
2
medium zucchini, cut into 1/2-inch pieces (4 cups)
2
medium yellow summer squash, sliced (3 cups)
4
cups 1-inch pieces pattypan squash
1
pound green beans, cut into 1-inch pieces (3 cups)
1
cup fresh or frozen whole kernel corn
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2
cans (15 to 16 ounces each) kidney beans, undrained

Steps

Hide Images
  • 1
    Heat oil in 4-quart Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender.
  • 2
    Stir in remaining ingredients. Cook over low heat 10 to 15 minutes, stirring frequently, until squash is tender.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
25
% Daily Value
Total Fat
3g
Saturated Fat
1g
Cholesterol
0mg
Sodium
500mg
Total Carbohydrate
41g
Dietary Fiber
12g
Protein
13g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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