Summer Vegetable Stew (Printable Version)
A vibrant medley of summer vegetables in a creamy broth, seasoned with sage and versatile enough for optional protein additions.
# What You'll Need:
→ Base Vegetables
01 -
½ cup diced onion
02 -
2 teaspoons minced garlic
03 -
2 cups diced potatoes
04 -
2 cups diced carrots
05 -
1 medium zucchini, diced
06 -
2 large tomatoes, peeled and diced (or 1 can diced tomatoes)
→ Liquids and Seasonings
07 -
2 tablespoons butter
08 -
1 can (414ml) chicken broth
09 -
1 can (414ml) corn, undrained
10 -
½ teaspoon rubbed sage
11 -
½ teaspoon all-purpose seasoning
12 -
1 can (354ml) evaporated milk
13 -
2 tablespoons cornstarch
→ Optional Additions
14 -
1 cup diced chicken or ham
15 -
½ cup Parmesan cheese, for topping
# Steps To Follow:
01 -
Dice the onion and garlic, chop the potatoes and carrots, slice the zucchini, and prepare the tomatoes.
02 -
In a large stockpot, melt butter over medium heat. Add onion and garlic; sauté until translucent.
03 -
Stir in potatoes and carrots; cook for about five minutes.
04 -
Pour in chicken broth; cover and simmer for about 15 minutes.
05 -
Add zucchini, tomatoes, corn, optional proteins, and seasonings. Heat through for another 10–15 minutes.
06 -
Mix evaporated milk with cornstarch and stir into the pot. Simmer for an additional ten minutes.
# Notes and Tips:
01 -
This stew combines summer vegetables in a creamy broth that can be customized with optional proteins.