Description
This Summer Vegetable Stew is a hearty and flavorful dish perfect for warm weather. Packed with a variety of fresh vegetables and a creamy broth, it’s a satisfying meal that will please a crowd.
Ingredients
Units
Scale
Vegetable Stew:
- 1/2 cup diced onion
- 4 tsp minced garlic
- 3 tablespoons butter
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 14–oz can chicken broth
- 1 medium zucchini, diced
- 1 14–oz can diced tomatoes, not drained
- 1 14–oz can corn, not drained
- 1/2 tsp sage
- 1/2 tsp all-purpose seasoning
- 1 can evaporated milk
- 2 tablespoons cornstarch
Toppings:
- 1/2 cup Parmesan cheese for topping
- Diced cherry tomatoes for topping
Instructions
- Preparation: In a large stockpot, melt butter over medium heat. Add onions, garlic, potatoes, and carrots. Cook for 5 minutes, or until onions are translucent.
- Stir in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
- Add zucchini, tomatoes, corn, and seasonings. Heat for another 10-15 minutes, until mixture begins to boil.
- Reduce heat and add all but 2 tablespoons of the evaporated milk. Mix remaining evaporated milk with cornstarch and stir until combined. Pour into the stew, stirring to mix. Simmer for 10 minutes.
- Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
