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
Units
Scale
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
