THREE-SQUASH STEW

Three-Squash Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 11

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:

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.
Stir in remaining ingredients. Cook over low heat 10 to 15 minutes, stirring frequently, until squash is tender.

Nutrition Facts : Calories 195, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 12 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

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