Summer Vegetable Stew Recipe

Posted on

Summer Vegetable Stew is delicious, with tomatoes, zucchini, carrots and more. Fresh flavors perfect for a weeknight summer meal when the garden is overflowing.

Servings 8-10


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


  1. 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.
  2. Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
  3. Visit Summer Vegetable Stew @ for full instructions.

Leave a Reply

Your email address will not be published. Required fields are marked *