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!
Amy Bittick says
My family LOVES this stew! I just started weight watchers and wonder if you can give me the nutritional information for this recipe? I feel like this is a great, healthy option. Just wanted to be sure.
Jessica says
Yes! Let me get the nutritional info added…
Tobi says
I just made this tonight and it was delicious! I didn’t have rubbed sage or all purpose seasoning ( and didn’t know what it was 😂). I used poultry seasoning and plenty of salt and pepper. I also didn’t have evaporated milk or milk so used about 1/2 cup of half & half and water to make 14 oz. even with the subs it was delicious!
Nellie says
So happy you enjoyed the stew Tobi! Sounds like you had great ideas for substitutions – thanks for sharing!
Jackie says
No I haven’t made it…yet…
Hi , I work for weight watchers, and it’s 19 smart points for the whole recipe, NOT including the Parmesan topping….and IF you use chicken breast instead of ham.
I used the ww app and looked up the ingredients that are not zero points.
What you do is look up each ingredient separately. Add them all together, Then divide that number by the number Of servings.
Jackie says
I am so sorry I forgot the milk…that’s an additional 21 smart points added to the 19 equaling
30 points for the whole recipe! I’m so sorry.
Jackie says
Also my addition of the mile points meant fat free evaporated milk!
Stacie says
What else could i use beside evaporated milk? can i substitute almond milk or some type of lactose free milk!?
Jessica says
You can use any plain milk you’d like! 🙂
Kristen says
Could this be made in the crock pot?
Jessica says
I’m not a fan of making this in the crockpot because it’s too easy to overcook the zucchini. If you really want to, add it last about 45 minutes before serving.
Cats says
What is all purpose seasoning?
Jessica says
There are many different kinds- use your favorite! https://amzn.to/2TPxEtZ
Robbie says
My husband had a severe onset of gout and I had to come up with a meat free menu for him. Yikes! He is a huge meat eater and I knew anything I prepared would need to be very filling. Then I found your stew and was able to make some modifications for his strict dietary needs.
Exchanges made:
Fresh chopped spinach instead of tomatoes ( I added it last)
Hemp milk instead of evaporated (He’s intolerant to dairy)
Arrow root instead of cornstarch
Vegetable broth instead of chicken broth
This was perfect and so glad I found it!
Alison says
Robbie, that sounds so difficult for both you and your husband! I’m so glad this recipe was able to work for you!
ELizabeth says
Hi! I made this soup tonight for dinner and my whole family loved it!! I made it vegan by using vegetable broth and almond milk. Also, because I didn’t have canned corn, I used a can of white kidney beans. It was delicious and we will definitely be making it again!
Jessica says
So glad to hear you enjoyed it Elizabeth! I love the addition of white beans- added protein for the win!
Teresa Whiteman says
It says 1 can of evaporated milk. How many ounces? I can get a 5 oz can or a 12 oz can.
Jessica says
I’ll add that info- I use a 12 oz can.
Ryan says
Can I freeze this soup after making it?
Jessica says
I’m not a huge fan of freezing this soup because the soft summer veggies get too soft- a bit mushy- upon reheating. Just fyi!
Jen says
This recipe was incredible! So easy! I didn’t know what all purpose seasoning was so I used Morton’s Nature’s Seasons and it was perfect. It had to such great flavor! This is definitely a keeper!
Jessica says
So glad you enjoyed it Jen!
Anne Pollitt says
Made this recipe today and it was very easy to make. I did add ham. I had some Italian baguette bread with it. Perfect for a light dinner. Thanks for sharing this recipe.
I give this a five star rating
Nellie says
Great idea to add ham – sounds like the perfect dinner!
Anne Pollitt says
It would be really good with chicken and mushrooms also.
This recipe could have endless additional possibilities.
Silvia says
I love how adaptable this recipe is and I just pinned it to make again. I made a vegan version with vegetable broth and soy milk instead of evaporated. I added green beans and lacinato kale to the veggies and used frozen corn instead of canned. It was really delicious!
Alison says
I’m so glad this was a success for you Silvia!
Jane Caler says
This was delicious. I used Almond milk, fresh corn and fresh zucchini. Tried a bowl with Old Bay seasoning. .
Alison says
Thank you Jane!
Mel says
Found this on Pinterest and just had to comment how much I LOVE that you offer alternative choices within the list of ingredients! Looks like a really delicious soup and I look forward to making it.
Laura says
Made this for dinner tonight, happy to have some leftover for lunch tomorrow! I used chopped turkey breast and followed the rest exactly. Family raved over it and my pickiest non soup loving daughter licked the bowl clean! Will make again. Thank you!
Nellie says
So glad your family enjoyed it Laura!
Sally Lilly says
I made this tonight, and it was a big hit. I had uncooked corn on the cob, so I cut it off the cob and added it when I added the broth. I will definitely be making this again.
Nellie says
Yum! Corn on the cob sounds like a great idea in this soup!
Cdc says
Should the chicken be raw when you add it or cooked?
Nellie says
If you add chicken, it needs to be cooked prior to adding it.
Leigh Lake says
I haven’t made this yet but I’m really looking forward to it! Is a 14.5 oz can of broth along with the 12 oz can of evaporated milk enough for the liquid part? I know the undrained vegetables adds some liquid but I want to make sure.
Nellie says
Yep, that’s the right amount! Hope you enjoy the soup!
Sheila says
hopefully this can be made completely vegan with vegi broth and cashew/almond milk so my daughters can eat it
Jessica says
It’s super versatile!
Sherry says
I have made thisnstew several times, it is so good! Definitely a 5 star recipe.