Thick and hearty stews offer those with robust appetites something to sink their teeth into and this recipe fills the bill!
Three-Squash Stew
- Prep Time 15 min
- Total 35 min
- Servings 6
- Ingredients 11
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
Instructions
-
Step1Heat 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.
-
Step2Stir 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:
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