Vegetable Stew

Ingredients

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