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)