Summer Vegetable Stew is delicious, with tomatoes, zucchini, carrots and more. Fresh flavors perfect for a weeknight summer meal when the garden is overflowing.
1/2 cup diced onion
2 tsp minced garlic
2 TBSP butter
2 cups diced potatoes
2 cups diced carrots
1 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)
1 14- oz can corn not drained
1/2 tsp rubbed sage
1/2 tsp all-purpose seasoning
1 can evaporated milk
2 TBSP cornstarch
1 cup diced chicken or ham optional
1/2 cup Parmesan cheese to top bowls of stew with
- 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.
- Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
- Visit Summer Vegetable Stew @ butterwithasideofbread.com for full instructions.