How many calories are in Vegetable Stew?

One serving has 104 kcal. The recipe makes 8 servings (1 1/4 cup (394g) each).

How much protein is in Vegetable Stew?

4 g of protein per serving, with 23 g of carbohydrates and 1 g of fat.

What do I need to make Vegetable Stew?

13 ingredients: 3 cups water, 1 vegetable bouillon (low sodium, cube), 2 cups white potatoes (cut into 2-inch strips), 2 cups carrots (sliced), 4 cups summer squash (cut into 1-inch chunks) and 1 cup summer squash (cut into 4 chunks) ….

Vegetable Stew

Name: Vegetable Stew
Yield: 8 servings
Ingredients: 3 cups water; 1 vegetable bouillon (low sodium, cube); 2 cups white potatoes (cut into 2-inch strips); 2 cups carrots (sliced); 4 cups summer squash (cut into 1-inch chunks); 1 cup summer squash (cut into 4 chunks); 1 3/4 cups sweet corn, 15 ounces, rinsed and drained, low-sodium (or 2 ears of fresh corn, cut off the cob); 1 teaspoon thyme; 2 garlic cloves (minced); 1 green onion (stalk, chopped); 1/2 green chili pepper (small, chopped); 1 cup onion (coarsley chopped); 1 cup tomatoes (diced)

The green chili pepper adds delicious spice and flavor to this potato, corn, and summer squash stew.

104kcal per serving

4 gprotein

23 gcarbohydrates

1 gfat

8servings (1 1/4 cup (394g))

Ingredients

3 cups water
1 vegetable bouillon (low sodium, cube)
2 cups white potatoes (cut into 2-inch strips) nutrition facts
2 cups carrots (sliced) nutrition facts
4 cups summer squash (cut into 1-inch chunks) nutrition facts
1 cup summer squash (cut into 4 chunks) nutrition facts
1 3/4 cups sweet corn, 15 ounces, rinsed and drained, low-sodium (or 2 ears of fresh corn, cut off the cob) nutrition facts
1 teaspoon thyme nutrition facts
2 garlic cloves (minced) nutrition facts
1 green onion (stalk, chopped) nutrition facts
1/2 green chili pepper (small, chopped)
1 cup onion (coarsley chopped) nutrition facts
1 cup tomatoes (diced) nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	104 kcal
Total fat	1 g	1%
Saturated fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	37 mg	2%
Total carbohydrates	23 g	8%
Dietary fiber	4 g	14%
Total sugars	7 g
Added sugars	0 g	0%
Protein	4 g	8%
Vitamin D	0 µg	0%
Calcium	42 mg	3%
Iron	1 mg	6%
Potassium	620 mg	13%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Wash hands with soap and water.
Put water and bouillon in large pot and bring to a boil.
Add potatoes and carrots and simmer for 5 minutes.
Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
Remove 4 chunks of squash and purée in blender.
Return puréed mixture to pot and let cook for 10 minutes more.
Add tomatoes and cook for another 5 minutes.
Remove from heat and let sit for 10 minutes to allow stew to thicken.

Notes

Learn more about: Potatoes Carrots Summer Squash Corn Herbs Garlic Onions Tomatoes

Source

Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/vegetable-stew, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.