Description
Summer Vegetable Stew is a vibrant and nutritious dish that captures the essence of summer with every spoonful. Made with a medley of seasonal vegetables like zucchini, tomatoes, and carrots, this one-pot wonder is perfect for family dinners or gatherings. Not only is it easy to prepare, but it also offers versatility; you can customize it with your favorite proteins or grains. With its comforting flavors and healthy ingredients, this stew is sure to become a go-to recipe in your kitchen.
Ingredients
Scale
- 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 1 can diced tomatoes)
- 14 oz can corn (not drained)
- ½ tsp rubbed sage
- ½ tsp all-purpose seasoning
- 12 oz can evaporated milk
- 2 TBSP cornstarch
- Optional: 1 cup diced chicken or ham, and ½ cup Parmesan cheese for topping
Instructions
- Prep your vegetables by dicing the onion and garlic, chopping the potatoes and carrots, slicing the zucchini, and preparing the tomatoes.
- In a large stockpot, melt butter over medium heat. Add onion and garlic; sauté until translucent.
- Stir in potatoes and carrots; cook for about five minutes.
- Pour in chicken broth; cover and simmer for about 15 minutes.
- Add zucchini, tomatoes, corn, optional proteins, and seasonings. Heat through for another 10–15 minutes.
- To thicken the stew, mix evaporated milk with cornstarch and stir into the pot. Simmer for an additional ten minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 280
- Sugar: 8g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg