Vegetable Stew | Speaking of Women’s Health

Ingredients

• 3 cup of water
• 1 cube vegetable boullion, low-sodium
• 2 cups of white potatoes, cut into 2-inch strips
• 2 cups of carrots, sliced
• 4 cups of squash, cut in 1-inch squares
• 1 cup of squash, cut in four chunks
• 2 ears fresh corn, 1½ C (or one 15-ounce can of low-sodium sweet corn, rinsed and drained)
• 1 tsp thyme
• 2 cloves garlic, minced
• 1 stalk scallion, chopped
• 1 cup of onion, coarsely chopped
• 1 cup of tomatoes, diced
• Other vegetables if desired (broccoli, cauliflower, etc.)