Summer Vegetable Stew is delicious, with tomatoes, zucchini, carrots and more. Fresh flavors perfect for a weeknight summer meal when the garden is overflowing.
I have a confession to make. I enjoy summer. I love summer foods- the grilling, the fresh tomatoes, the abundance of zucchini, etc. But you know what? I crave fall flavors. Bad. Pretty much year round. I’m dying for the temperatures to dip low enough where I can crank up my oven and not feel like a crazy person. This stew satisfies my cravings while helping me use my summer vegetables in the process!
What is Summer Vegetable Stew?
Summer Vegetable Stew the perfect mix of summer and fall. It’s perfect for those late summer days when cooler days pop up and you still have an abundance of fresh vegetables from the garden. It’s a hearty, healthy stew that is very versatile!
I was really craving stew the other day but thought I’d use some fresh vegetables from the garden. It turned out fantastic and you know what, even my die-hard-summer-loving husband enjoyed it. Feel free to swap out cans for fresh if your garden is overflowing!
Summer Stew Ingredients
Summer Stew IngredientsHere’s what you’ll need:
–1/2 cup diced onion: You can use red, white or sweet onion. In a pinch, use about 1 rounded tsp of onion powder.
–2 tsp minced garlic
–2 TBSP butter: You can use olive oil instead to soften the vegetables with
–2 cups diced potatoes: I used baby red and yellow potatoes. Use what you have on hand!
–2 cups diced carrots
–1 14-oz can chicken broth: Vegetable broth can be used instead
–1 medium zucchini, diced: I cut my zucchini in half, then each half lengthwise, then slice smaller pieces. If you make them too small, they soften so much they disappear!
–2 large tomatoes, peeled and diced (or you can use 1 14-oz can diced tomatoes, not drained)
–1 14-oz can corn (not drained): You can use fresh cron cut off the cob as well! I just don’t ever have it on hand…
–1/2 tsp rubbed sage
–1/2 tsp all-purpose seasoning
–1 can evaporated milk: regular milk can be used in place. Non- sweetened almond milk works great too!
–2 TBSP cornstarch
–1 cup diced chicken or ham, optional: Sometimes I add meat, other times not. It’s up to you!
–1/2 cup Parmesan cheese, to top bowls of stew with: try not to leave this out, it’s delicious!
Can I use different Vegetables?
Can I use different Vegetables?By all means, sub in whatever vegetables you’d like! Remember that some vegetables take more time to soften than others, so add them either early on (with the potatoes and carrots) or later, with the zucchini. I think this stew would be fantastic with some kale, sweet potatoes, peppers and green beans!
How to Make Summer Vegetable Stew
In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent.
Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (except cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.
Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt & pepper to taste. Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese once stew is ladled into each bowl.
SUMMER VEGETABLE STEW
Summer Vegetable Stew is delicious, with tomatoes, zucchini, carrots and more. Fresh flavors perfect for a weeknight summer meal when the garden is overflowing.
Print Pin Rate
Servings: 8 -10
Calories: 165kcal
Ingredients
- 1/2 cup diced onion
- 2 tsp minced garlic
- 2 TBSP butter
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 14- oz can chicken broth
- 1 medium zucchini diced
- 2 large tomatoes peeled and diced (or you can use 1 14-oz can diced tomatoes, not drained)
- 1 14- oz can corn not drained
- 1/2 tsp rubbed sage
- 1/2 tsp all-purpose seasoning
- 1 can evaporated milk
- 2 TBSP cornstarch
- 1 cup diced chicken or ham optional
- 1/2 cup Parmesan cheese to top bowls of stew with
Instructions
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In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent.
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Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
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Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (except cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.
-
Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt & pepper to taste. Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese once stew is ladled into each bowl.
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 435mg | Potassium: 527mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5568IU | Vitamin C: 23mg | Calcium: 107mg | Iron: 1mg
Can you freeze Garden Stew?
Can you freeze Garden Stew?Since most of the vegetables are fairly soft, freezing this stew isn’t the best idea. If you opt to freeze, know that the vegetables will soften further upon defrosting and reheating. This changes the texture of the stew.
Can I make Vegetable Stew ahead of time?
You can make this soup ahead of time, however I recommend holding the zucchini and then adding it and cooking 10-15 minutes, then serving.
Love soup? Try these other favorite soup and stew recipes!
Love soup? Try these other favorite soup and stew recipes!
Summer Vegetable Stew is delicious, with tomatoes, zucchini, carrots and more. Fresh flavors perfect for a weeknight summer meal when the garden is overflowing.
