Summer Vegetable Stew Recipe

Introduction

This Summer Vegetable Stew is a comforting and hearty dish packed with fresh seasonal vegetables and a creamy broth. It’s perfect for enjoying the vibrant flavors of summer in a warm, satisfying bowl. Optional chicken or ham adds protein, making it a complete meal for the family.

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 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

Instructions

1. Step 1: Prepare the vegetables by dicing the onion and potatoes, mincing the garlic, chopping carrots into 1-inch pieces, slicing zucchini into 1-2 inch pieces, and peeling and dicing the tomatoes. If using meat, ensure it is fully cooked and chopped into bite-sized pieces.
2. Step 2: In a large stockpot, heat butter over medium heat. Add onions, garlic, potatoes, and carrots. Cook for about 5 minutes, stirring often, until onions become translucent.
3. Step 3: Pour in the chicken broth, cover the pot, and cook for 15 minutes until the potatoes and carrots are soft.
4. Step 4: Add zucchini, tomatoes, corn, meat (if using), and seasonings (except cornstarch). Heat for another 10-15 minutes until the mixture is hot and beginning to boil.
5. Step 5: Reduce the heat and add all but 2-3 tablespoons of the evaporated milk to the stew. Mix the remaining evaporated milk with cornstarch until smooth, then stir it into the stew. Simmer for an additional 10 minutes. Season with salt and pepper to taste.
6. Step 6: Ladle the stew into bowls and top with fresh diced cherry tomatoes and shredded Parmesan cheese. Serve warm and enjoy.

Tips & Variations

• Use fresh herbs like thyme or basil instead of rubbed sage for a different flavor profile.
• Substitute chicken broth with vegetable broth for a vegetarian version. Omit the meat and consider adding beans for protein.
• If you prefer a thicker stew, add a little more cornstarch mixed with evaporated milk before simmering.
• For a richer taste, substitute half-and-half for evaporated milk.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling after adding evaporated milk to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes! Fresh tomatoes add a nice brightness to the stew. Be sure to peel them if you want a smoother texture. Canned tomatoes work well too and save prep time.

Is it necessary to add meat to the stew?

No, the stew is delicious and hearty on its own with just vegetables. Meat is optional and can be added for extra protein or flavor.

Summer Vegetable Stew Recipe

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★★★★★

4.5 from 62 reviews

A hearty and comforting Summer Vegetable Stew featuring a medley of fresh vegetables, tender potatoes, and optional chicken or ham, simmered in a flavorful broth enriched with evaporated milk and topped with Parmesan cheese. This stew offers a perfect balance of creamy texture and garden-fresh flavors, ideal for a warm, nourishing meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 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, not drained)
• 14 oz can corn, not drained

Broth and Seasoning

• 14 oz can chicken broth
• ½ tsp rubbed sage
• ½ tsp all-purpose seasoning

Dairy and Thickener

• 2 TBSP butter
• 12 oz can evaporated milk
• 2 TBSP cornstarch
• ½ cup Parmesan cheese, for topping

Optional Protein

• 1 cup diced cooked chicken or ham (optional)

Instructions

1. Prepare the Vegetables: Dice the onion, mince the garlic, and chop potatoes into small cubes. Dice carrots into 1″ pieces, slice zucchini into 1-2″ pieces, and peel and dice tomatoes if using fresh. If adding meat, ensure it is fully cooked and chopped into bite-sized chunks.
2. Sauté Veggies: In a large stockpot, heat butter over medium heat. Add onions, garlic, potatoes, and carrots. Cook, stirring often, for about 5 minutes until onions become translucent.
3. Add Broth and Simmer: Pour in the chicken broth. Cover the pot and cook for 15 minutes until potatoes and carrots are tender.
4. Add Remaining Ingredients: Stir in zucchini, tomatoes, corn, optional chicken or ham, and seasonings (excluding cornstarch). Continue cooking for 10-15 minutes until the mixture is hot and beginning to boil.
5. Incorporate Milk and Thicken Stew: Lower heat and add all but 2-3 tablespoons of evaporated milk to the stew. In a separate bowl, mix the remaining evaporated milk with cornstarch until smooth. Stir this mixture into the stew and simmer for another 10 minutes to thicken.
6. Final Seasoning and Serve: Adjust seasoning with salt and pepper to taste. Ladle stew into bowls and top with diced fresh cherry tomatoes and shredded Parmesan cheese. Serve warm and enjoy!

Notes

• Using fresh tomatoes adds a garden-fresh flavor, but canned tomatoes offer convenience without sacrificing taste.
• For a vegetarian version, omit the chicken broth and meat, and substitute with vegetable broth.
• The cornstarch mixed with evaporated milk ensures the stew thickens to a creamy consistency without lumps.
• Add vegetables in stages to ensure even cooking and optimal texture.
• Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.

Keywords: summer vegetable stew, vegetable stew, easy vegetable soup, creamy vegetable stew, chicken and vegetable stew, comforting stew recipe