Vegetable Stew

3 C water
1 cube vegetable bouillon, low sodium
2 C white potatoes, cut in 2-inch strips
2 C carrots, sliced
4 C summer squash, cut in 1-inch squares
1 C summer squash, cut in 4 chunks
1 can (15 oz) sweet corn, rinsed, drained (or 2 ears fresh corn, 1 1/2 C)
1 tsp thyme
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot pepper, chopped
1 C onion, coarsely chopped
1 C tomatoes, diced (add other favorite vegetables, such as broccoli and cauliflower)

Catfish Stew and Rice

2 medium potatoes
1 can (141/2 oz) tomatoes, cut up*
1 C onion, chopped
1 C (8–oz bottle) clam juice or water
1 C water
2 cloves garlic, minced
1/2 head cabbage, coarsely chopped
1 lb catfish fillets
as needed green onion, sliced
11/2 Tbsp Chili and Spice Seasoning (see page 138)
2 C cooked rice (white or brown)

* Reduce the sodium by using low or no added sodium canned tomatoes.

Chicken Stew

8 pieces chicken (breasts or legs)
1 C water
2 cloves small garlic, minced
1 small onion, chopped
1 1/2 tsp salt
1/2 tsp pepper
3 medium tomatoes, chopped
1 tsp parsley, chopped
1/4 C celery, finely chopped
2 medium potatoes, peeled, chopped
2 small carrots, chopped
2 bay leaves

Veal Stew

1 pound Veal − trimmed of all visible fat and cut into 1 inch cubes.
1 cup baby carrots or 2−3 large carrots − cut into 1 inch pieces
6 to 8 small onions − peeled
2 cloves of garlic − peeled
2 large boiling potatoes − peeled and cut into 1 inch cubes
2 to 3 cups de−fatted chicken or beef stock
1 tablespoon Worcestershire Sauce
Pepper and Herbs − to taste (sage, rosemary, thyme)
2 tablespoons cornstarch mixed with 2 tablespoons cold water

Colorful Chicken Stew

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2−inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low−sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp. chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cup cold water