Summer Vegetable Stew
This Summer Vegetable Stew is sunshine in a bowl—loaded with garden-fresh veggies, creamy broth, and a hint of savory herbs. Whether you keep it vegetarian or toss in some chicken or ham, it’s hearty, comforting, and perfect for any season. Pair it with crusty bread and let the flavors shine!
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6
Ingredients
• ½ cup diced onion
• 2 tsp minced garlic
• 2 tbsp butter
• 2 cups diced potatoes
• 2 cups diced carrots
• 14 oz can chicken broth
• 1 medium zucchini, diced
• 2 large tomatoes, peeled and diced (or 1 can 14 oz diced tomatoes, not drained)
• 14 oz can corn, not drained
• ½ tsp rubbed sage
• ½ tsp all-purpose seasoning
• 12 oz can evaporated milk
• 2 tbsp cornstarch
• 1 cup diced cooked chicken or ham (optional)
• ½ cup grated Parmesan cheese (for topping)
Instructions
In a large pot, melt butter over medium heat. Add onion and garlic, sauté until fragrant and translucent, about 3–4 minutes.
Stir in potatoes, carrots, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add zucchini, tomatoes, corn (with liquid), sage, and all-purpose seasoning. Simmer another 10–15 minutes until veggies are tender.
Stir in evaporated milk. In a small bowl, mix cornstarch with 2 tbsp cold water, then stir into the stew to thicken.
Add chicken or ham if using, and simmer a few more minutes to heat through.
Serve hot, topped with grated Parmesan.
Nutrition
- Calories: 280
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
Find it online: https://thecomfortspoon.com/summer-vegetable-stew/