This Tomato and Summer Squash Stew is a quick easy and incredibly delicious meal. It’s the perfect dish to ease you into the cooler fall evenings while still hanging onto a little bit of that summer flavor.
1 - 4cupschickenor vegetable stock (here's how to make chicken stock)
salt and pepper to taste
Instructions
Add all ingredients except stock to a large pan and simmer on medium/low with a small amount of olive oil, covered until squash is cooked tender and the vegetables have created their own broth.
Add desired amount of stock to reach your preferred consistency (I like only a little bit so it's thick and hearty) and simmer an additional 10 minutes. Salt and pepper to taste.
Enjoy!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.