- Heat water and bouillon in a large pot and bring to a boil. Add potatoes and carrots to the broth and simmer for 5 minutes.
- Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. Remove 4 chunks of squash and puree in blender. Return pureed mixture to pot and let cook for 10 minutes more.
- Add tomatoes and cook for another 5 minutes. Remove from flame and let sit for 10 minutes to allow stew to thicken.
Recipe makes 8 servings: serving size is 1-1/4 cups of stew.
Each serving provides: Calories: 119, Fat: 1 g, Saturated fat: less than 1 g, Cholesterol; 0mg, Sodium: 196mg