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Summer Garden Vegetable Stew recipe
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5 from 11 votes

SUMMER VEGETABLE STEW

Summer Vegetable Stew is delicious, with tomatoes, zucchini, carrots and more. Fresh flavors perfect for a weeknight summer meal when the garden is overflowing.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soups & Stews
Cuisine: American
Keyword: Summer Vegetable Stew
Servings: 8 -10
Calories: 165kcal
Author: Butter With A Side of Bread

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.

Nutrition

Calories: 165kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 435mg | Potassium: 527mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5568IU | Vitamin C: 23mg | Calcium: 107mg | Iron: 1mg