Summer Vegetable Stew is packed with fresh summer vegetables, making it a delicious and nutritious meal that the whole family can enjoy. From zucchini, tomatoes and carrots, this veggie stew is a great way to use up the abundance of produce that is available during the summer season.
Not only is this vegetable stew recipe a tasty and satisfying meal, it is also incredibly easy to make. Simply chop up your vegetables, sauté them in a pot, and let them simmer in a flavorful broth until they are tender and delicious. This summer soup is also very versatile and can be customized to suit your tastes.
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!
Why You Will Love This Easy Veggie Stew Recipe
- It’s packed with fresh vegetables: This recipe includes a variety of fresh summer vegetables like zucchini, bell peppers, and tomatoes. These vegetables are not only delicious but also loaded with nutrients, making it a healthy meal option.
- It’s easy to make: This recipe is straightforward and easy to follow, making it perfect for those who are short on time or new to cooking. All you need to do is chop up the vegetables, sauté them, and let it simmer until the vegetables are tender.
- It’s versatile: This recipe is very versatile and can be customized to your liking. You can add your favorite vegetables or swap out ingredients to make it your own. Plus, it’s a great way to use up any vegetables you have on hand.
Summer Stew Ingredients
Onion: You need ½ cup of diced onion, you can use red, white, or sweet onion depending on your preference. In a pinch, you can also use about 1 rounded tsp of onion powder.
Garlic: Add in 2 tsp of minced garlic to give this dish amazing flavor.
Butter: Using 2 TBSP of butter will help soften the vegetables and give them a lovely rich taste. You can use olive oil instead if you prefer.
Potatoes: You will need 2 cups of diced potatoes, I used baby red and yellow potatoes. Feel free to use whatever you have on hand.
Carrots: Adding 2 cups of diced carrots will give this stew even more great flavor and nutritious value.
Broth: Use one 14-oz can of chicken or vegetable broth for the perfect stew consistency.
Zucchini: For more amazing flavor and nutrition, use 1 medium zucchini, diced. I cut my zucchini in half, then each half lengthwise, then into slice smaller pieces. Be careful not to make them too small, they soften so much they disappear.
Tomatoes: You need 2 large tomatoes, peeled, and diced. To simplify this recipe, you can also use one 14-oz can of diced tomatoes, not drained.
Corn: Add in one 14-oz can of corn (not drained): You can use fresh corn cut off from the cob as well.
Sage: For a great earthly flavor, use ½ tsp of rubbed sage.
Seasoning: Adding in ½ tsp of all-purpose seasoning will give this stew a well-balanced flavor.
Milk: You will need one 12-ounce can of evaporated milk or 1 ½ cups of regular milk can be used in place. Non- sweetened almond milk works great too!
Cornstarch: To help thicken the stew to a great texture, add in 2 TBSP of cornstarch.
Meat (optional): If you want to add some protein to this stew, add in 1 cup of cooked & diced chicken or ham.
Parmesan cheese: Top each bowl of stew off with a sprinkle of parmesan cheese, it’s a delicious addition!
How to Make Summer Vegetable Stew
Prep
Start by preparing the vegetables for the stew. Dice the onion, mince the fresh garlic (if not using pre-minced garlic), also chop the potatoes into small cubes.
Wash and dice the carrots into 1″ size pieces, slice the zucchini into 1-2″ size pieces (these should be a bit bigger than the carrots; they get soft much faster). Don’t forget to peel and dice the tomatoes (if using fresh ones from your garden).
Lastly, if you are going to add meat to this stew, make sure the meat is fully cooked and chopped into bite sized chunks as well.
Cook
Next, in a large stockpot, heat the butter over medium heat, then add in the onions, garlic, potatoes and carrots. Continue to cook for about 5 minutes, stirring often, until the onions are translucent.
Then add in the chicken broth. Cover and cook for 15 minutes, until the potatoes and carrots are soft.
After that add in the zucchini, tomatoes, corn, chicken, or ham (if desired) and seasonings (except the cornstarch). Proceed to heat and cook for another 10-15 minutes or so, until the mixture is hot and beginning to boil.
Then reduce the heat and add all but 2-3 TBSP of the evaporated milk. In a separate small bowl, mix the remaining evaporated milk with the cornstarch and stir until combined. Then add it to the stew and stir well.
Let the stew simmer on low heat for an additional 10 minutes. If desired, add some salt & pepper to taste.
Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese once the stew is ladled into each bowl. Serve and enjoy!
SUMMER VEGETABLE STEW
Ingredients
- ½ cup diced onion
- 2 tsp minced garlic
- 2 TBSP butter
- 2 cups diced potatoes
- 2 cups diced carrots
- 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)
- 14 oz can corn not drained
- ½ tsp rubbed sage
- ½ tsp all-purpose seasoning
- 12 oz can evaporated milk
- 2 TBSP cornstarch
- 1 cup diced chicken or ham optional
- ½ cup Parmesan cheese to top bowls of stew with
Instructions
- Prep: Start by preparing the vegetables for the stew. Dice the onion, mince the fresh garlic (if not using pre-minced garlic), also chop the potatoes into small cubes.
- Wash and dice the carrots into 1" size pieces, slice the zucchini into 1-2" size pieces (these should be a bit bigger than the carrots; they get soft much faster). Don't forget to peel and dice the tomatoes (if using fresh ones from your garden).
- Lastly, if you are going to add meat to this stew, make sure the meat is fully cooked and chopped into bite sized chunks as well.
- Cook: 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. Serve and enjoy!
Video
Notes
Nutrition
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Storage and Leftovers for Summer Veggie Stew
After preparing a delicious Summer Vegetable Stew, it is important to properly store any leftovers to ensure they stay fresh and safe to eat.
- To store the stew, allow it to cool to room temperature before transferring it to an airtight container. The container can then be placed in the refrigerator for up to 4 days. If you plan to keep the stew for longer than 4 days, it is recommended to freeze it instead.
- When freezing the stew, it is best to divide it into smaller portions to make it easier to reheat later. Use freezer-safe containers or resealable bags and remove as much air as possible before sealing. The stew can be frozen for up to 3 months.
- When reheating the stew, it is important to do so thoroughly. Heat it on the stove or in the microwave until it reaches an internal temperature of 165°F (74°C). If the stew appears dry after reheating, add a small amount of broth or water to help loosen it up.
- It is also important to note that some vegetables may become mushy or lose their texture after being reheated. Vegetables such as zucchini, squash, and tomatoes may be more susceptible to this. If you prefer to have your vegetables retain their texture, consider adding them to the stew towards the end of the cooking process rather than cooking them for the full duration.
Overall, with proper storage and reheating techniques, leftover Summer Vegetable Stew can be a delicious and convenient meal option for days to come.
What are some tips for making a great vegetable stew?
When making vegetable stew, it is important to choose the right vegetables. Fresh and in-season vegetables are always the best option. To add more depth of flavor, consider roasting some of the vegetables before adding them to the stew. Another tip is to use vegetable stock instead of water for extra flavor. Adding fresh herbs such as thyme, rosemary, and bay leaves can also enhance the overall taste of the stew. Lastly, it’s important to let the stew simmer for at least an hour to allow all the flavors to meld together.
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 loaded with fresh flavors perfect for a weeknight summer meal when the garden is overflowing. This veggie stew is a great way to use up the abundance of veggies in your summer garden!
CranberryMorning says
Good grief, this looks fantastic! And I have all the fresh ingredients, except corn. I tend to only eat corn in the form of popcorn! Thanks for the recipe. I’m making this!
Christy says
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.
Sara says
Hi there…was wondering what all purpose seasoning is…not something I’m familiar with. I’d love to try this recipe.
Jessica says
I like to use a good all-purpose seasoning in place of small amounts of several seasonings- it just makes the recipe come together faster! You can find all-purpose seasoning in the spice section of any grocery store. Here’s a link to amazon, just to show you a few brands look like- http://www.amazon.com/s/ref=nb_sb_ss_c_0_16?url=search-alias%3Dgrocery&field-keywords=all+purpose+seasoning&sprefix=all+purpose+seas%2Caps%2C362
Jyoti Kumar says
Hi, what is evaporated milk? Can we use normal milk or is there a substitute for it.
Jessica says
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.
Jyoti kumar says
Thank you, will try making it with normal milk. We don’t get evaporated milk here in India.
Alex says
Yogurt (curd) in India would be a substitute with closer to the right texture, although it would add a tart note. You can make your own evaporated milk by boiling it down until it is reduced. If you google evaporated milk recipe you can see how. Just don’t use a recipe that adds sweeteners (which is condensed milk, something different).
Paula says
I use coconut milk as a sub for evaporated milk as it is thicker and creamier than normal milk.
Brandi says
A small can a large can of evaporated milk?
Jessica says
I use the large can. I believe it’s 12 oz.
Kristen says
Thanks! That was my question also!
Katie says
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.
Jessica says
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?
Heather MacDonald says
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.
Jessica says
I’m so glad you liked it! your substitutions sound wonderful!
Chelsey says
Would the heavy whipping cream be the same amount if I subbed it for the Evap. Milk? Also-how many does this recipe serve?
Jessica says
I think evaporated milk is a great substitute for the heavy cream! I’d say this recipe serves about 8.
Nikia says
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!
Jessica says
I hope you all enjoyed it!
Paula says
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.
tibbs says
I assume half & half is a viable substitute for the evaporated milk or heavy cream??
Jessica says
Of course!!
Dana says
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!
Jessica says
I’m so glad you like it- we love it too!!
Chelsea says
Any suggestions on how to fix it in a crockpot? Or as a freezer meal?
Mattyg says
I would give 6 stars if possible. I did it exactly as described, except I also added a yellow squash for color. Served with toasted sourdough (with butter spread on it).
Jessica says
So glad you enjoyed it! Adding a yellow squash is a great idea!
Morgan says
Made this recipe today and substituted squash for zucchini because I needed to get rid of some! Followed the rest of the recipe exactly and it was delicious!
Jessica says
Glad you liked it Morgan!
Irene M Strick says
Can’t wait to try this. I love soups and this is a good one to make. Jessica, your imput on all the questions are so appreciated. So many comments get no responses back. Good Job.
Jessica says
Thanks Irene! I hope you enjoy the stew!
Ann Noss Wilson says
I like a lot of your recipes, but am very disappointed that I could not find any nutrition guides for any of them. I admit that at 81 yo, I miss stuff sometimes, but I need to know things like how many carbs are in a recipe, etc.
Jessica says
It’s in process Ann!! I’m working on getting nutritional info on all recipes. 🙂