Description
Summer Vegetable Stew is a delightful and wholesome dish that highlights the best of summer’s fresh produce. This vibrant stew is not only packed with an array of colorful vegetables, but it also offers a nutritious option for family dinners, potlucks, or meal prep. With its comforting flavors and easy preparation, Summer Vegetable Stew is sure to be a hit with everyone at the table. Enjoy this versatile dish as a hearty main course or a light side, making it perfect for any occasion.
Ingredients
Scale
- ½ cup diced onion
- 2 tsp minced garlic
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 medium zucchini, diced
- 2 large tomatoes, peeled and diced (or 1 14-oz can diced tomatoes)
- 14 oz can corn (not drained)
- 14 oz can chicken broth
- ½ tsp rubbed sage
- ½ tsp all-purpose seasoning
- 12 oz can evaporated milk
Instructions
- Prepare your vegetables: Dice the onion, mince garlic, chop potatoes and carrots uniformly, slice zucchini, and dice tomatoes if using fresh.
- In a large stockpot, heat butter over medium heat. Add onions, garlic, potatoes, and carrots; sauté for about 5 minutes until onions are translucent.
- Pour in chicken broth and cover the pot. Cook for about 15 minutes until potatoes and carrots are tender.
- Stir in zucchini, tomatoes, corn, seasonings (except cornstarch), and meat if using. Heat for another 10-15 minutes until boiling.
- Lower the heat; mix remaining evaporated milk with cornstarch until smooth and stir into the stew. Simmer for an additional 10 minutes.
- Taste for seasoning adjustments before serving. Top each bowl with fresh cherry tomatoes and shredded Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg