Farmer's Market Hodge Podge
1
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Reap your farmer's market's rewards, and take advantage of seasonal produce. Add your favourite veggies in a large pot and simmer with bay leaves and broth.
Ingredients
Reduced-sodium chicken broth
4¼ cup(s), divided
Cooked green beans
2 cup(s)
Asparagus
2 cup(s), fresh
Uncooked leek
2 medium, halved lengthwise and chopped (white part only)
Yellow summer squash
1 medium, cubed
Carrots
1 cup(s), diced
Uncooked red potato
2 medium, new, cubed
Bay leaf
2 leaf/leaves
Cornstarch
1 tbsp(s)
Fresh parsley
2 tbsp(s), chopped, fresh
Table salt
1 tsp(s), and ground black pepper
Instructions
1
In a large saucepan, combine green beans, asparagus, leeks, yellow squash, carrots, and potatoes.
2
Add 4 cups of the chicken broth and bay leaves and set pan over high heat. Bring to a boil.
3
Reduce heat to medium, partially cover and simmer 8 minutes, until vegetables are tender and liquid is reduced.
4
Dissolve cornstarch in remaining 1/4 cup of chicken broth and add to pan.
5
Simmer 2 minutes until liquid thickens, stirring occasionally.
6
Remove from heat, remove bay leaves and stir in parsley.
7
Season to taste with salt and black pepper.
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