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.
SUMMER VEGETABLE STEW
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
- 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.
Video
Nutrition
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!
- Butternut Squash Soup Recipe
- Crockpot Beef Stew Recipe
- Creamy Chicken Wild Rice Soup Recipe
- Crockpot Beef Chili Recipe
- Easy Chili 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.
Trish says
This is yummy comfort food. I used poultry seasoning, fried Rosemary, and a good shake of crushed red pepper.
Tamara says
I’ve made this recipe twice this month already. Each time it was delicious. This time I even though the recipe doesn’t say I peeled the carrots and potatoes. And I used a can of diced tomatoes instead of 2 big fresh tomatoes.
Jessica says
It’s super versatile Tamara- so glad you liked it!
Kelsey says
I made this for dinner tonight despite the heat outside and my family absolutely loved it! I substituted rosemary for the sage and used canned coconut milk as we can’t do dairy. It was delicious!!
Genia says
Really delicious, even in Summer !
Alison says
Thank you Genia!
Estelle Scott says
What size can of Evaporated milk?
Meg says
I would also like to know, thx!
Janice Neely says
I made this recipe today. August 17, 2021. It is fantastic. So tasty, easy to make, full of flavor. Thanks for sharing such a great recipe.
Jessica says
So glad you enjoyed it!
Gloria Lewis says
How well does this recipe freeze?
Nicole says
You can freeze it for up to 3 months but keep in mind that the veggies will be much softer when thawed and reheated. Like most soups, it tastes best when freshest.
Denise says
Delicious stew recipe! I used canned corn, canned tomatoes and unsweetened almond milk (due to dairy allergies). Left out garlic (another food sensitivity) and it was soooo good! Served it with cornbread muffins and hubby liked it. Will enjoy the extra for leftovers. Next time I think I’ll add some okra, too. Thank you for the recipe!
Jaime McCormick says
This was really yummy! Even my fiance who doesn’t like veggies liked it. I was wondering if it would turn out if I omitted the dairy all together and made it as a chicken or vegetable broth soup.
Nellie says
I think that’s a great idea Jaime!
Angela says
What a GREAT idea! I have a bunch of veggies to use.
Frances Doyle says
Absolutely delicious! I had just about everything on hand to make this. Did use frozen corn. Added a couple of stalks of celery and maybe a little more potato. No evaporated milk; just used 2% milk. Still turned out amazing! Thank you for posting!
Louise says
This is one of my favourite go to recipes on a cool summer or fall day. It is so good! I even find that my meat eating friends also love it. I have made this probably 20 times and I still love it.
Paula S. says
I love this recipe. I usually don’t change recipes but this is so versatile. I eat low carb and we have dairy and corn allergies. So no corn, and we use coconut milk. To make this low carb I use chopped cauliflower instead of potato. I add celery. I don’t think that you could mess up this recipe by changing out vegetables. Give it a try and make it your way.
Nicole says
Wow! That sounds so great! Glad you like this soup! 🙂
Annette says
How would I change this to cook in the crock pot?
Nicole says
Im not a fan of this as a crockpot recipe because it can result in overcooked zucchini. But to do it, you would follow along with the steps almost as directed. Combine everything ut the zucchini, milk, cheese, and cornstarch in your crockpot and cook for a few hours (like 4-6 on low heat). Add the zucchini in during the last 45 minutes. Towards the last 10 minutes stir in the milk and the cornstarch slurry. Serve with parmesan cheese and enjoy.
Shanti says
Made this for dinner tonight and it will definitely be added to our meal rotation! So good!
Nicole says
Yay!
Stephanie says
Looks like a great dish to use up summer garden veggies.
Jessica says
It really is! Enjoy!
Suzanne says
This looks so good! What a great lunch meal prep for the week!
Vanessa says
Thanks for sharing! Does it keep long?