Description
Summer Vegetable Stew is a vibrant and wholesome dish that captures the essence of summer with its medley of fresh vegetables. This comforting one-pot meal, featuring zucchini, tomatoes, and carrots, is not only easy to prepare but also packed with nutrients.
Ingredients
Scale
- ½ cup diced onion
- 2 tsp minced garlic
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 medium zucchini, diced
- 2 large tomatoes, peeled and diced (or 1 can diced tomatoes)
- 14 oz can corn (not drained)
- 14 oz can chicken broth
- ½ tsp rubbed sage
- 12 oz can evaporated milk
- Optional: 1 cup diced chicken or ham, ½ cup Parmesan cheese for topping
Instructions
- Prepare all vegetables: dice onion, mince garlic, chop potatoes into small cubes, and cut carrots and zucchini.
- In a large stockpot over medium heat, melt butter and sauté onions and garlic until translucent.
- Add potatoes and carrots; cook for about 5 minutes.
- Pour in chicken broth and simmer until vegetables soften.
- Stir in remaining vegetables, optional meat, and seasonings; heat through.
- Mix evaporated milk with cornstarch; stir into stew to thicken.
- Serve warm topped with Parmesan cheese and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 20mg