If your summer garden brims with squash, green beans, and tomatoes, put them to work in this simple summer vegetable stew. It uses no water and makes a thick, hearty meal. Two surprise ingredients – cinnamon, and cloves – enhance the flavors. Feel free to adjust the heat by varying how much chopped peppers you use. I like to use red jalapenos for this dish for an even extra kick!
Spritz a large stockpot with oil.
Saute peppers, garlic, and onions until onions are translucent and garlic becomes fragrant. (about 2-3 minutes)
Add in cinnamon and cloves. Stir to coat vegetables.
Add in potatoes, stir to combine. Cover and cook another 4-5 minutes till potatoes have softened a bit. Stirring occasionally.
Add green beans and tomatoes. Cover and cook another 4-5 minutes.
Add the squash and corn to the pot. Stir to combine with other ingredients. Reduce heat to low, cover simmer till vegetables are done to your liking. I usually just heat it through.
Add water 1/4 cup at a time if it seems like it needs it. However, this is a thick stew - not a soup. If you are looking for a summer soup, try my Three Sisters Summer Soup Recipe.
Garnish with cheese, Greek yogurt, and cilantro. Salt to taste.
Calories 244, Total Fat 4 g, Cholesterol 6 mg, Sodium 80 mg, Potassium 1184 mg, Total Carbohydrate 49 g, Dietary Fiber 9 g, Sugars 14 g, Protein 9 g, Vitamin A 44 %, Vitamin C 96 %, Calcium 15 %, Iron 14 %
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.