Summer Vegetable Stew
A comforting, healthy stew packed with fresh summer vegetables like zucchini, tomatoes, and carrots. Perfect for weeknight dinners or meal prep.
Ingredients
- - 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.