Fresh Vegetable Stew Recipe

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Sunny, colorful and brimming with garden flavor, this easy stovetop dish from the United Fresh Fruit and Vegetable Assn. stirs in several different squashes along with other favorite veggies.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 12 servings


  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 pound yellow squash, cut into 1/2-inch cubes
  • 1 pound pattypan squash, cut into 1/2-inch cubes
  • 2 medium tomatoes, peeled and chopped
  • 3/4 pound fresh green beans, cut into 1-in pieces
  • 1-1/4 cups fresh sweet corn
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

2/3 cup: 59 calories, 2g fat (0 saturated fat), 0 cholesterol, 184mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable.


  1. In a large skillet, saute onion and garlic in oil until tender. Add squash, tomatoes and beans. Reduce heat; cover and simmer 15 minutes or until squash is tender. Add corn, salt and pepper. Cook for 3 minutes or until corn is tender. Yield: 12 servings.
Originally published as Fresh Vegetable Stew in Taste of Home August/September 1994, p13

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thjadewolf User ID: 1883735 7105
Reviewed Jul. 24, 2009

"For something so simple, it's really tasty, though I have a feeling that further into squash season it'd be less appreciated."

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