SUMMER VEGETABLE STEW

Name: SUMMER VEGETABLE STEW
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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)

Published by Jessica on July 28, 2020

Jump to Recipe Print Recipe

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

Here’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?

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.