Name: Summer Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 you can use 1 14-oz can 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 chicken or ham optional; ½ cup Parmesan cheese to top bowls of stew with

Description

Looking for a delicious summer meal? Try our Summer Vegetable Stew for a fresh and wholesome dinner option. Discover the recipe now!

Ingredients

Scale

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 you can use 1 14-oz can 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 chicken or ham optional
½ cup Parmesan cheese to top bowls of stew with

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Instructions

Step 1: Prep: Start by preparing the vegetables for the stew. Dice the onion, mince the fresh garlic (if not using pre-minced garlic), also chop the potatoes into small cubes.
Step 2: Wash and dice the carrots into 1″ size pieces, slice the zucchini into 1-2″ size pieces (these should be a bit bigger than the carrots; they get soft much faster). Don’t forget to peel and dice the tomatoes (if using fresh ones from your garden).
Step 3: Lastly, if you are going to add meat to this stew, make sure the meat is fully cooked and chopped into bite sized chunks as well.
Step 4: Cook: In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent.
Step 5: Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
Step 6: Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (except cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.
Step 7: Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt & pepper to taste. Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese once stew is ladled into each bowl. Serve and enjoy!

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg