Veggin' Out Stew

Ingredients

	6 Servings	12 Servings	24 Servings
Water	2.25 cups	4.5 cups	9 cups
Vegetable bouillon, made with water	0.5 cups	1 cups	2 cups
White potatoes, chopped	0.5 cup	1 cup	2 cup
Carrots, sliced	0.5 cup	1 cup	2 cup
Summer squash	0.5 cup	1 cup	2 cup
Sweet corn, fresh or canned	7.5 oz	15 oz	30 oz
Thyme	0.25 tsp	0.5 tsp	1 tsp
Garlic, minced	1 clove	2 clove	4 clove
Scallion, chopped	0.5 stalk	1 stalk	2 stalk
Onion, chopped	0.5 cup	1 cup	2 cup
Tomatoes, sliced	0.5 cup	1 cup	2 cup

1. Put water and bouillon in large pot and bring to a boil.
2. Add potatoes and carrots and simmer for 8 minutes.
3. Add remaining ingredients, except for tomatoes and continue cooking for 25 minutes over medium heat.
4. Add tomatoes and cook for another 5 minutes.
5. Remove from heat and let sit for 10 minutes to allow stew to thicken.

Nutrition Facts
Serving size 3/4 cup (166g)
Amount Per Serving
Calories 36	From Fat 2
% Daily Value*
Total Fat 0g	0%
Sat. Fat 0g	0%
Cholesterol 0mg	0%
Sodium 124mg	5%
Total Carb 8g	3%
Dietary Fiber 1g	4%
Sugars 2g
Protein 1g
Vitamin A 30%	Vitamin C 15%
Calcium 2%	Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This dish can be made in advance and frozen for later use.

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

West Virginia Department of Education
1900 Kanawha Boulevard East, Charleston, WV 25305
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