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Summer Vegetable Stew Recipe

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4 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings

Description

Summer Vegetable Stew is a hearty and flavorful dish that combines a variety of fresh summer vegetables like zucchini, tomatoes, carrots, and potatoes with a creamy broth enriched by evaporated milk and Parmesan cheese. This stew is a perfect way to celebrate seasonal produce and can be served as an appetizer or a main course for a comforting family meal.

Ingredients

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

Liquids & Dairy

  • 14 oz can chicken broth
  • 12 oz can evaporated milk
  • 2 TBSP butter
  • ½ cup Parmesan cheese (for topping)

Thickener & Seasonings

  • 2 TBSP cornstarch
  • ½ tsp rubbed sage
  • ½ tsp all-purpose seasoning

Optional Protein

  • 1 cup diced cooked chicken or ham (optional)

Instructions

  1. Prep: Start by preparing the vegetables. Dice the onion, mince fresh garlic if not pre-minced, and cut the potatoes into small cubes. Wash and dice the carrots into 1″ pieces, and slice the zucchini into 1-2″ pieces, keeping them slightly larger than the carrots. Peel and dice the tomatoes if using fresh ones. If adding meat, ensure it is fully cooked and chopped into bite-sized pieces.
  2. Cooking vegetables: In a large stockpot, heat the butter over medium heat. Add onions, garlic, diced potatoes, and carrots. Cook for about 5 minutes, stirring frequently, until the onions become translucent to build flavor.
  3. Simmer base: Pour in the chicken broth, cover the pot, and cook for 15 minutes until the potatoes and carrots become tender.
  4. Add remaining ingredients: Stir in the zucchini, tomatoes, corn, and cooked chicken or ham if using, along with rubbed sage and all-purpose seasoning. Continue heating for an additional 10-15 minutes until the stew is hot and starting to boil.
  5. Thicken and finish: Reduce heat and add all but 2-3 tablespoons of evaporated milk to the stew. In a separate small bowl, combine the remaining evaporated milk with cornstarch until smooth, then stir this mixture into the stew. Simmer gently for 10 minutes to thicken. Adjust seasoning with salt and pepper to taste.
  6. Serve: Ladle the stew into bowls and top each serving with fresh diced cherry tomatoes and a sprinkle of shredded Parmesan cheese. Enjoy this comforting summer dish warm.

Notes

  • Allow the stew to cool to room temperature before storing.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze the stew to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/summer-vegetable-stew-recipe/