Description
Summer Vegetable Stew is a vibrant and hearty dish perfect for warm days when fresh produce is at its peak. This wholesome stew blends an array of colorful vegetables such as zucchini, tomatoes, and carrots, creating a comforting meal that the whole family will love. Quick to prepare and easy to customize, this recipe is ideal for busy weeknights or casual gatherings with friends. Enjoy this nutritious one-pot wonder that highlights the flavors of summer!
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 can of 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
- 2 tbsp cornstarch
Instructions
- Prepare vegetables by dicing onion, mincing garlic, chopping potatoes and carrots, slicing zucchini, and peeling and dicing tomatoes.
- In a large stockpot over medium heat, melt butter. Add onions, garlic, potatoes, and carrots; cook for about 5 minutes until onions are translucent.
- Pour in chicken broth; cover and simmer for 15 minutes until potatoes and carrots are tender.
- Stir in zucchini, tomatoes, corn, and seasonings (except cornstarch). Heat for an additional 10-15 minutes.
- Reduce heat slightly; mix evaporated milk with cornstarch until smooth. Stir into the stew and simmer for another 10 minutes.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg