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Three-Squash Stew

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  • Prep 15 min
  • Total 35 min
  • Servings 6
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Thick and hearty stews offer those with robust appetites something to sink their teeth into and this recipe fills the bill!
Updated Feb 1, 2010
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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

  • 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

195 Calories, 3g Total Fat, 13g Protein, 41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
25
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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