Ingredients

• 3 cups water
• 1 cube low-sodium vegetable bouillon
• 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 canned low-sodium sweet corn, rinsed and drained
• 1 teaspoon thyme
• 2 garlic cloves, minced
• 1 medium green onion, chopped
• 1/2 small green chili pepper, chopped
• 1 cup onion, coarsely chopped
• 1 cup tomatoes, diced