If you’re looking for a bowlful of pure summer comfort, this Summer Vegetable Stew is just the answer! Brimming with fresh, colorful garden veggies in a creamy, flavorful broth, it’s cozy enough for a rainy day but light enough for the sunniest evenings. Every spoonful is like a little celebration of the season’s finest—simple, hearty, and absolutely delicious.
Why You’ll Love This Recipe
- Peak-Season Flavor: The vibrant veggies truly shine, bringing out all the best that summer gardens have to offer in every bite.
- Creamy (But Not Heavy): Evaporated milk and Parmesan add lusciousness without weighing things down—hello, perfectly balanced indulgence!
- Family-Friendly & Filling: Hearty potatoes, sweet corn, and a medley of veggies make this stew satisfying enough for a main course everyone will love.
- Easy to Customize: Whether you’re a veggie enthusiast or just using what’s in your fridge, this stew flexes to fit your kitchen and your taste buds.
Ingredients You’ll Need
Let’s talk about the beautiful basics that make this Summer Vegetable Stew sing. Each ingredient brings something vital—color, texture, or that unmistakable garden-fresh flavor. Nothing fancy, just honest-to-goodness goodness!
- Diced onion: The foundation for depth and a subtle sweetness.
- Minced garlic: Adds a gentle kick and irresistible aroma.
- Butter: For richness and to sauté the veggies to perfection.
- Diced potatoes: Make the stew hearty and add a comforting, creamy texture as they cook down.
- Diced carrots: Boost the sweetness and deliver color that’s pure sunshine.
- Chicken broth: Savory backbone that ties the veggies together—use veggie broth for a vegetarian version!
- Medium zucchini, diced: Brings delicate green color and a lovely tender bite.
- Canned diced tomatoes (not drained): Provides tang, juiciness, and vibrant red color to every bowl.
- Canned corn (not drained): Adds pops of sweetness and a golden hue that feels like summer itself.
- Sage and all-purpose seasoning: These seasonings lift the natural flavors and round out the profile with subtle herbal notes.
- Evaporated milk: Delivers creaminess without being too rich; it’s the secret to that luscious stew base.
- Cornstarch: A little slurry thickens the stew so it’s perfectly spoonable.
- Parmesan cheese: Salty, nutty, melty magic for the perfect finishing touch.
- Diced cherry tomatoes: For topping (not just for looks—they really brighten things up!)
Variations
One of my favorite things about Summer Vegetable Stew? It’s just begging to be tailored to your mood, pantry, and dinner guests. Mix and match, substitute, and take it in your own delicious direction!
- Make it Vegetarian: Swap the chicken broth for your favorite veggie broth and skip the Parmesan, or use a plant-based Parmesan-style cheese.
- Add Beans for Protein: Stir in a drained can of white beans (like cannellini or navy) during the final simmer for extra heartiness.
- Liven it Up with Spices: Try a pinch of crushed red pepper, smoked paprika, or fresh basil for a new flavor twist each time you make it.
- Go Green: Toss in chopped spinach or kale during the last few minutes for extra leafy goodness.
How to Make Summer Vegetable Stew
Step 1: Sauté Your Aromatics and Veggies
Melt your butter in a large stockpot over medium heat—there’s nothing quite like the scent of butter melting! Add the diced onion, minced garlic, potatoes, and carrots. Sauté everything together for about 5 minutes, just until the onions start to turn translucent and the vegetables begin to soften slightly. This gentle sizzle is the flavor base for your stew.
Step 2: Add Broth and Simmer
Pour in the chicken broth, give it a good stir, and cover your pot. Let the stew simmer for 15 minutes—enough time for the potatoes and carrots to soften and take in all that savory flavor. You’ll know it’s ready when they’re fork-tender and your kitchen smells like pure comfort.
Step 3: Add the Summer Stars
Next up, toss in the diced zucchini, canned tomatoes (with their juice!), canned corn (liquid and all), sage, and all-purpose seasoning. Bring everything up to a gentle boil and let it simmer for another 10–15 minutes. The zucchini should be just-tender but still bright and vibrant.
Step 4: Creamy Finish
Lower the heat and pour in all but 2 tablespoons of the evaporated milk. In a small bowl, mix the reserved evaporated milk with the cornstarch to make a smooth slurry. Stir this into your bubbling stew and simmer for about 10 minutes, allowing the liquid to thicken and get silky smooth. Your Summer Vegetable Stew will start looking irresistible at this stage!
Step 5: Time to Serve
Ladle the hot stew into bowls and sprinkle generously with Parmesan cheese and fresh-diced cherry tomatoes. The cheese will melt ever-so-slightly, and those juicy tomatoes will add little bursts of freshness to every bite. Dinner is ready!
Pro Tips for Making Summer Vegetable Stew
- Layer Your Sauté: Don’t rush the onion, garlic, potatoes, and carrot step—a slow, even sauté really coaxes out sweetness and sets the whole stew’s flavor.
- Add Zucchini Last: Zucchini cooks much quicker than root veggies; adding it later keeps it tender yet vibrant, never mushy.
- Slurry Magic: Always whisk your cornstarch slurry until completely smooth, or you’ll get lumps rather than a silky-smooth broth.
- Customize the Creaminess: If you love extra-creamy stew, swap in half-and-half for part of the evaporated milk or sprinkle extra Parmesan at the end—trust me, it’s heavenly!
How to Serve Summer Vegetable Stew
Garnishes
Finish each bowl with a handful of freshly diced cherry tomatoes for pops of color and juiciness, plus a healthy sprinkle of Parmesan cheese for that addictive salty bite. Fresh parsley or basil takes it over the top—don’t be shy with the herbs!
Side Dishes
You can’t go wrong with hunks of crusty bread or a warm baguette—they’re perfect for dunking! A simple green salad on the side adds brightness, or serve the stew alongside cheesy garlic toast for a heartier take.
Creative Ways to Present
Try serving your Summer Vegetable Stew in cute mini soup crocks or even hollowed-out bread bowls if you’re feeling fancy. For a casual summer gathering, ladle it into mugs so guests can mingle and sip at the same time. A finish of multi-colored tomato slices or a swirl of basil pesto takes presentation to the next level.
Make Ahead and Storage
Storing Leftovers
Pop any leftover stew in an airtight container and keep it refrigerated for up to four days. The flavors actually deepen overnight, so leftovers are a treat! Just be sure to add garnishes fresh before serving again.
Freezing
Summer Vegetable Stew is surprisingly freezer-friendly! Let the stew cool completely, then transfer it to freezer-safe containers. It’ll keep beautifully for up to three months—perfect for when you need a taste of summer on a chilly night.
Reheating
Gently reheat the stew on the stovetop over medium-low heat, stirring occasionally. If it thickens up in the fridge or freezer, just add a splash of broth or milk to bring it back to your ideal consistency. Top with fresh tomatoes and Parmesan for that just-made magic!
FAQs
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Can I make Summer Vegetable Stew vegan?
Absolutely! Use plant-based butter, swap the chicken broth for vegetable broth, and replace the evaporated milk with your favorite unsweetened non-dairy milk (like oat or soy works well). Top with a vegan Parmesan or just extra chopped fresh herbs for a dairy-free finish.
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What vegetables can I add or substitute?
Think of this recipe as a starting point! You can swap or add bell peppers, green beans, peas, or even leafy greens like spinach or kale. Use whatever is freshest and in season for the brightest flavor.
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Can I use fresh corn and tomatoes instead of canned?
Definitely! Fresh sweet corn cut off the cob and peeled, diced summer tomatoes will both taste fantastic. Just add a pinch of salt and a splash more broth if needed since fresh corn and tomatoes tend to be a bit less juicy than canned.
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Is Summer Vegetable Stew good for meal prep?
It’s one of my favorites for meal prep! The flavors only get better after a day or two, and the stew reheats beautifully for lunches or quick weeknight dinners.
Final Thoughts
I hope this Summer Vegetable Stew brings as much color, warmth, and pure happiness to your table as it does to mine. Give it a try—invite your friends, make extra for leftovers, and let the vibrant flavors of summer shine in every bite. Happy cooking!
Print
Summer Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Vegetable Stew is a hearty and flavorful dish perfect for the warmer months. Packed with a variety of fresh vegetables and creamy textures, it’s a satisfying meal that the whole family will love.
Ingredients
Vegetable Stew:
- 1/2 cup diced onion
- 4 tsp minced garlic
- 3 tablespoons butter
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 14–oz can chicken broth
- 1 medium zucchini, diced
- 1 14–oz can diced tomatoes, not drained
- 1 14–oz can corn, not drained
- 1/2 tsp sage
- 1/2 tsp all-purpose seasoning
- 1 can evaporated milk
- 2 tablespoons cornstarch
Toppings:
- 1/2 cup Parmesan cheese
- Diced cherry tomatoes
Instructions
- Saute the Vegetables: In a large stockpot, melt butter over medium heat. Add onions, garlic, potatoes, and carrots. Cook until onions are translucent.
- Cook with Broth: Stir in chicken broth. Cover and cook until potatoes and carrots are soft, about 15 minutes.
- Add Remaining Vegetables: Add zucchini, tomatoes, corn, and seasonings. Heat until mixture begins to boil, around 10-15 minutes.
- Thicken the Stew: Reduce heat and add most of the evaporated milk. Mix the rest with cornstarch and pour into the stew. Simmer for 10 minutes.
- Serve: Top with diced cherry tomatoes and Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
