This SUMMER VEGETABLE STEW is the true taste of sunshine in a bowl—no matter what month it is! Overflowing with vibrant garden veggies, cozy potatoes, and a creamy, comforting broth, this recipe captures everything I love about digging into big, nourishing homemade stews. Whether you stick to the classic vegetables or toss in a handful of leftover chicken or ham, this stew is flexible, filling, and completely irresistible. The best part? It comes together quickly and welcomes every colorful veggie you have on hand, making it a true celebration of the season’s freshest flavors.

SUMMER VEGETABLE STEW Recipe - Recipe Image

Ingredients You’ll Need

What makes this stew so special is just how simple the ingredients are. Each one layers in flavor, color, and that irresistible home-cooked vibe, so be sure to pick out the freshest veggies you can find for unbeatable results!

Onion: Adds a sweet and savory base for the entire stew; don’t skip this—it builds flavor from the very first sizzle.
Minced Garlic: A must for that inviting aroma and deep flavor; fresh garlic gives the best results, but jarred will do in a pinch.
Butter: Gives the stew a rich, luscious start; opt for unsalted so you can control the flavor.
Potatoes: The heartiness factor—choose waxy reds or Yukon golds for creamy bites that hold their shape.
Carrots: Classic sweetness and cheerful orange color; chop them evenly so they cook in tandem with the potatoes.
Chicken Broth: The soul of the stew; you can also use vegetable broth for a vegetarian twist.
Zucchini: Beautiful green color and a soft, gentle texture that soaks up every bit of flavor.
Tomatoes: Fresh or canned, they create the tangy, slightly sweet backbone that tastes undeniably summery.
Corn: Adds irresistible pops of sweetness and color—don’t drain the can, the liquid is full of corn flavor.
Rubbed Sage: Just a touch elevates everything, bringing earthy balance and keeping things interesting.
All-Purpose Seasoning: A simple blend to tie it all together; if you have a favorite seasoned salt, use that!
Evaporated Milk: Makes the broth creamy without adding heaviness—truly the secret weapon in this SUMMER VEGETABLE STEW.
Cornstarch: Thickens the stew into that perfect, cozy consistency that clings to your spoon.
Chicken or Ham (optional): Great for upping the protein and making the stew extra satisfying; use leftovers or skip for a vegetarian version.
Parmesan Cheese: Melts into the hot stew for a glorious salty finish—don’t forget to sprinkle a little on each bowl before serving.

How to Make SUMMER VEGETABLE STEW

Step 1: Prep the Veggies and Meat

This is your time to sharpen your knife, put on some music, and get into the kitchen groove! Dice up your onion and garlic, peel and cube your potatoes, slice your carrots, and cut zucchini a little bigger than the carrots since it softens quicker. If you’re using fresh tomatoes, peel and chop them up (pro tip: a quick dunk in boiling water makes this easy). Also, if adding meat, go ahead and cut it into bite-sized chunks—make sure it’s already cooked!

Step 2: Build the Base

In a large stockpot, melt the butter over medium heat. Add in your onion, garlic, potatoes, and carrots, stirring often. Sauté for around 5 minutes, or until the onions turn soft and a little bit golden. This is where your SUMMER VEGETABLE STEW starts smelling heavenly, setting the stage for deep flavor.

Step 3: Simmer the Roots

Pour in the chicken broth and give it all a good stir. Pop on the lid and let the magic happen for about 15 minutes. You’ll know it’s ready for the next step when the potatoes and carrots yield easily to a fork. This step creates the base layer that gives the stew its satisfying, substantial feel.

Step 4: Add Veggies and Seasonings

Stir in the zucchini, tomatoes (with their juices if using canned), corn (also with its liquid), any cooked chicken or ham if you’re using it, and the sage plus all-purpose seasoning. Keep the simmer going for another 10 to 15 minutes, just until everything is heated through and the flavors can start to mingle beautifully. The mixture should be piping hot and almost to a gentle boil—this is when the stew starts to come together in that classic, comforting way.

Step 5: Creamy Finish

Reduce the heat to low. Pour in all but a couple tablespoons of the evaporated milk. In a small bowl, whisk the reserved evaporated milk with the cornstarch to form a slurry, then pour that right into the pot. Stir everything gently to combine and let it simmer another 10 minutes, just until the stew is creamy and a little thickened. Taste, season with salt and pepper as you like, and your SUMMER VEGETABLE STEW is ready for its big moment!

How to Serve SUMMER VEGETABLE STEW

Garnishes

The finishing touches here are pure joy. Right before digging in, top each bowl with a sprinkle of freshly grated Parmesan cheese. If you have a few juicy cherry tomatoes lying around, dice them up and toss a handful on top too—they add a garden-fresh pop that’s both pretty and delicious.

Side Dishes

This stew pairs so well with a hunk of warm, crusty bread or some quick buttermilk biscuits for dunking. If you’re in the mood for something lighter, a simple green salad on the side balances out the stew’s richness and keeps things fresh and lively on the table.

Creative Ways to Present

For summertime picnics or casual dinners, try serving your SUMMER VEGETABLE STEW in big mugs for easy sipping, or ladle it into hollowed-out bread bowls for extra wow-factor. Tiny ramekins make for adorable appetizers at parties, too!

Make Ahead and Storage

Storing Leftovers

Pour any leftover stew into airtight containers and slide them into the fridge. It’ll keep beautifully for three to four days, and something magical happens overnight—the flavors always deepen and marry together, making it even tastier the next day.

Freezing

If you want to preserve that summer feeling for another time, SUMMER VEGETABLE STEW freezes wonderfully. Let it cool completely, portion it into sealable freezer bags or containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

Just scoop what you need into a saucepan and warm gently over medium-low heat, stirring now and then so it heats evenly. If it feels too thick, add a splash of milk or a bit of broth. You can also zap individual servings in the microwave in 1-minute bursts, stirring between each zap.

FAQs

Can I make SUMMER VEGETABLE STEW vegetarian?

Absolutely! Simply swap the chicken broth for a rich vegetable broth and leave out the chicken or ham. The stew will still be gloriously hearty and full of summery flavor.

What vegetables can I substitute or add?

This recipe is super flexible—feel free to add bell peppers, green beans, or even peas if you have them on hand. Whatever’s at its peak in your local market will shine in this stew!

Is there a dairy-free alternative for the evaporated milk?

If you need a non-dairy version, use a can of full-fat coconut milk or a creamy oat or soy milk. The texture will change a little, but you’ll still get a lovely, rich mouthfeel.

Will this SUMMER VEGETABLE STEW work with frozen veggies?

Absolutely! You can substitute frozen corn or carrots if that’s what you’ve got; just add them straight from the freezer during the simmering step—no need to thaw first.

What’s the best way to peel fresh tomatoes?

Make a tiny “X” on the bottom of each tomato, briefly dunk them in boiling water, then transfer to ice water. The skins will slip right off, giving you perfect pieces for your stew.

Final Thoughts

Now is the perfect time to round up a basket of your favorite market finds and let SUMMER VEGETABLE STEW bring a bit of sunshine to your table. It’s easy, nourishing, and simply brimming with comfort—I hope you make it soon and savor every last spoonful!

SUMMER VEGETABLE STEW Recipe

★★★★★

5.3 from 26 reviews

Author: Lily
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Summer Vegetable Stew is a hearty and comforting dish packed with fresh seasonal vegetables, savory broth, and creamy textures. Perfect for a light summer meal or as a cozy dinner option.

Instructions

Prep: Start by preparing the vegetables for the stew. Dice the onion, mince the garlic, chop the potatoes, dice the carrots, slice the zucchini, and peel & dice the tomatoes. Cook and chop meat if adding.
Cook: In a stockpot, sauté onions, garlic, potatoes, and carrots. Add chicken broth, cook until tender. Add zucchini, tomatoes, corn, meat, & seasonings. Stir in most of the milk. Mix remaining milk with cornstarch, add to stew. Simmer, season, top with tomatoes & Parmesan.