Vegetable Stew

Ingredients

• 3 cups water
• 1 cube vegetable bouillon, low sodium
• 2 cups white potatoes, cut into 2-inch strips
• 2 cups carrot, sliced
• 4 cups summer squash, cut into 1-inch chunks
• 1 14.5-ounce can corn, drained and rinsed
• 1 teaspoon thyme, dried
• 2 cloves garlic, minced
• 1 green onion, minced
• 1/2 green chile pepper, minced
• 1 cup onion, chopped
• 1 cup tomatoes, diced