Office of Child Nutrition logo

Veggin' Out Stew


6 Servings12 Servings24 Servings
Water2.25 cups4.5 cups9 cups
Vegetable bouillon, made with water0.5 cups1 cups2 cups
White potatoes, chopped0.5 cup1 cup2 cup
Carrots, sliced0.5 cup1 cup2 cup
Summer squash0.5 cup1 cup2 cup
Sweet corn, fresh or canned7.5 oz15 oz30 oz
Thyme0.25 tsp0.5 tsp1 tsp
Garlic, minced1 clove2 clove4 clove
Scallion, chopped0.5 stalk1 stalk2 stalk
Onion, chopped0.5 cup1 cup2 cup
Tomatoes, sliced0.5 cup1 cup2 cup


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

Food For Thought

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

CACFP Crediting

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

  • Fruit/Vegetable