This vibrant Hearty Summer Vegetable Stew is a celebration of fresh, seasonal produce, simmered until tender and infused with aromatic herbs. Each spoonful is bursting with the delicious flavors and textures of summer, making it the perfect comforting yet light meal.
Imagine a bowlful of colorful, plant-based goodness, perfect for a weeknight dinner or a relaxed weekend gathering.
Recipe Details
- Flavor Profile: A medley of fresh, seasonal vegetables beautifully complemented by savory herbs and a touch of richness from the olive oil.
- Textures: Tender vegetables with a slightly soft yet satisfying bite, all enveloped in a flavorful broth.
- Total Time: Approximately 1 hour, 15 minutes of active time.
- Difficulty: Easy. This recipe is straightforward, making it perfect for both beginner and experienced cooks.
What You’ll Need
To create this delightful stew, you’ll need an array of fresh summer vegetables, aromatic herbs, and a touch of olive oil. The vegetables form the heart of the dish, while the herbs and oil add depth of flavor.
Ingredient Notes
- Olive Oil – Use a good quality extra virgin olive oil for the best flavor. It adds richness and helps to soften the vegetables.
- Onion – Yellow or white onions work well. They provide a foundational sweetness to the stew.
- Garlic – Fresh garlic cloves are essential for adding pungent and aromatic notes to the stew.
- Carrots – Adds sweetness and color, and provides a satisfying bite to this hearty stew.
- Zucchini – A great summer vegetable, zucchini brings a delicate flavor and tender texture.
- Bell Peppers – Any color of bell pepper will do, but a mix of colors makes the stew more visually appealing.
- Cherry Tomatoes – These add bursts of sweetness and a lovely juicy texture.
- Vegetable Broth – Choose a low-sodium broth to control the saltiness of the stew.
- Fresh Herbs – Fresh herbs like basil, oregano, and thyme add a bright, fragrant quality to the stew.
- Salt & Pepper – Season to taste.
Add-ins and Substitutions
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add protein: Consider adding cooked chickpeas or white beans for a heartier meal.
- Herbs: Feel free to substitute fresh herbs with dried. Use 1 teaspoon of dried herbs per tablespoon of fresh herbs.
How to Make Hearty Summer Vegetable Stew
Let’s get cooking! This vegetable stew recipe is simple to follow and perfect for a flavorful summer meal:
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Add the chopped carrots, and cook for 3 minutes. Then, add the zucchini, bell peppers, and cherry tomatoes. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Simmer: Pour in the vegetable broth, add the fresh herbs, salt, and pepper. Bring the mixture to a simmer. Reduce the heat and cook for 30 minutes, or until the vegetables are tender.
- Serve & Enjoy: Remove the stew from the heat. Taste and adjust seasonings as needed, and serve immediately.
Pro Tip: Don’t overcrowd the pot when you are sautéing the vegetables. Work in batches if needed to ensure even cooking and browning.
Recipe Tips
- Chop vegetables evenly: For even cooking, try to chop the vegetables in similar sizes.
- Adjust Seasoning: Taste the stew as it simmers and adjust the seasonings according to your preference.
- Don’t Overcook: Be careful not to overcook the vegetables, as they should be tender but still have some texture.
- Herb Freshness: Fresh herbs add the most flavor, so use them generously.
- Storage: Let the stew cool completely before storing it in an airtight container in the refrigerator.
FAQs
- Can I use frozen vegetables?
While fresh vegetables are best for this recipe, you can use frozen vegetables in a pinch. Add them during the simmering stage, and adjust the cooking time as necessary.
* How can I make the stew thicker?If you prefer a thicker stew, you can mash some of the vegetables with a fork or an immersion blender and stir them back into the stew.
- Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for the slow cooker. Sauté the onion and garlic, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.
* How long does this stew last?Leftover vegetable stew will keep in the refrigerator for up to 3–4 days.
Serving Suggestions
- Crusty Bread: Serve with a slice of crusty bread for dipping and to soak up the delicious broth.
- Quinoa or Rice: Offer a side of cooked quinoa or rice for a heartier meal.
- Salad: A simple green salad or a light vinaigrette salad complements the richness of the stew.
- Grated Parmesan Cheese: A sprinkle of grated Parmesan cheese can add a savory touch.
Make This Recipe in Advance
This Hearty Summer Vegetable Stew is even better when made in advance, as the flavors have time to meld. You can prepare it up to 2 days ahead of time. Store the cooled stew in an airtight container in the refrigerator and simply reheat it on the stovetop or in the microwave when ready to serve. You can also freeze the stew for up to 3 months.
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Hearty Summer Vegetable Stew Recipe
- Total Time: 1 hour, 15 minutes
- Yield: 6-8 servings 1x
Description
This vibrant Hearty Summer Vegetable Stew is a celebration of fresh, seasonal produce, simmered until tender and infused with aromatic herbs. Each spoonful is bursting with the delicious flavors and textures of summer, making it the perfect comforting yet light meal.
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
Prepare all the vegetables by dicing the onion, mincing the garlic, and cubing the potatoes. Dice the carrots, slice the zucchini, and dice the tomatoes. If using, make sure the meat is fully cooked and chopped.
In a stockpot, melt butter over medium heat. Add onion, garlic, potatoes, and carrots. Cook about 5 minutes until onions are translucent.
Add chicken broth, cover and cook for 15 minutes, until potatoes and carrots soften.
Add zucchini, tomatoes, corn, meat (if using) and seasonings. Heat another 10-15 minutes until hot and boiling.
Reduce heat, add most of the evaporated milk. Mix remaining milk with cornstarch and stir into the stew. Simmer for 10 minutes. Season to taste. Top with cherry tomatoes and Parmesan cheese before serving. Enjoy your comforting stew.
Notes
Chop vegetables evenly: For even cooking, try to chop the vegetables in similar sizes.
Adjust Seasoning: Taste the stew as it simmers and adjust the seasonings according to your preference.
Don’t Overcook: Be careful not to overcook the vegetables, as they should be tender but still have some texture.
Herb Freshness: Fresh herbs add the most flavor, so use them generously.
Storage: Let the stew cool completely before storing it in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup & Stew
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
