Description
A comforting, healthy stew packed with fresh summer vegetables like zucchini, tomatoes, and carrots. Perfect for weeknight dinners or meal prep.
Ingredients
Scale
- – 2 tbsp butter or olive oil
- 1/2 cup diced onion
- 2 tsp minced garlic
- 2 cups diced carrots
- 2 cups diced potatoes
- 1 medium zucchini (diced)
- 2 large tomatoes (peeled and diced (or 1 can diced tomatoes))
- 1 can corn (14 oz, not drained)
- 1 can vegetable broth or chicken broth (14 oz)
- 1/2 tsp sage
- 1/2 tsp all-purpose seasoning
- 1 cup diced cooked chicken or ham (optional)
- 1 12- oz can evaporated milk (or 1 1/2 cups unsweetened almond milk)
- 2 tbsp cornstarch
- Salt and pepper to taste
- Parmesan cheese (optional, for topping)
Instructions
- Heat butter in a large pot; sauté onions, garlic, carrots, and potatoes for 5 minutes.
- Add broth and bring to a simmer; cook 15 minutes.
- Stir in zucchini, tomatoes, corn, sage, and seasoning. Add protein if using.
- Simmer 10-15 minutes.
- Mix cornstarch with a few tablespoons of milk; stir into stew.
- Pour in remaining milk and simmer another 10 minutes.
- Season to taste; garnish with Parmesan cheese if desired.
Notes
– Swap chicken broth with vegetable broth for a vegetarian option.
-
For a vegan version, use unsweetened almond milk and skip the cheese.
-
Add extra herbs like thyme or rosemary for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, STEW
- Cuisine: American
Nutrition
- Calories: 219