SUMMER VEGETABLE STEW

Summer Vegetable Stew - Butter With A Side of BreadI 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. 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 Vegetable Stew

  • 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

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 (not 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. Top with a little shredded Parmesan cheese once stew is ladled into each bowl.

Summer Vegetable Stew - Butter With A Side of Bread

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SUMMER VEGETABLE STEW
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • ½ 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)
  • ½ tsp rubbed sage
  • ½ tsp all-purpose seasoning
  • 1 can evaporated milk
  • 2 TBSP cornstarch
  • 1 cup diced chicken or ham, optional
  • ½ cup Parmesan cheese, to top bowls of stew with
Instructions
  1. 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 (not 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. Top with a little shredded Parmesan cheese once stew is ladled into each bowl.

 

 

 

27 COMMENTS

  1. Wow! I made this tonight with fresh zucchini and tomatoes from my garden. It was really good. I’m putting this recipe in with my favorites.

    • It’s a less expensive and less fattening alternative to heavy whipping cream! You can find it on the baking aisle- it comes in a can. You can use milk in place, evap milk just adds a creamier, richer texture and flavor.

  2. Wow, I don’t know where I went wrong, but mine looked nothing like this and did not taste good at all. Sad I wasted my ingredients.

    • I’m sorry it didn’t work out Katie! I wish I knew what happened! I’ve made this many times and it is always a hit. Perhaps you mixed up some measurements?

  3. I made this tonight for some friends, and it was delicious! I didn’t have any tomatoes (going on holiday soon so hadn’t restocked), but I had some sweet potato and broccoli which I added into the mix. It was wonderful!
    Definitely going to keep and make this one again.

  4. Would the heavy whipping cream be the same amount if I subbed it for the Evap. Milk? Also-how many does this recipe serve?

  5. Just put a pot on for today’s Sunday dinner. My grandmother is coming to visit and she is a big fan of garden vegetables. So my daughter and I went to the farmers market and picked up all the ingredients including some squash and made an extra big pot. Not sure how it taste yet as its still cooking but Granny loves soup and this should.last us several days with a nice fresh salad on the side or grilled cheese. I did add some additional seasons but the smell in my house in this heat is heavenly and I think it’s totally going to be worth it since I won’t have to “cook” for a couple of days. Thanks for the recipe!

  6. I love this soup. I make it low carb by replacing the potato with cauliflower and non dairy by subbing butter with olive oil or ghee and using coconut milk in place of evaporated milk.

  7. Love this recipe! I have been making it for a while now and everyone in the house loves it! I use veggie broth instead because my husband is a vegetarian. Very good, hearty veggie recipe!

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