SUMMER VEGETABLE STEW

4.96 from 24 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Main Course, Main Dish, Soups & Stews

Cuisine: American

Keyword: Summer Vegetable Stew

Servings: servings

Calories: 219kcal

Author: Jessica & Nellie

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

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.

Nutrition