Summer Vegetable Stew Recipe
Nothing sums up the pure joy of a sun-soaked meal like a bowl of Summer Vegetable Stew. This vibrant, nourishing dish brings out the best in everything your farmer’s market (or garden!) has to offer during the warmer months. Overflowing with tender veggies, aromatic herbs, and a broth so flavorful you’ll want to mop up every last bit, this is one of those rare recipes that feels light and fresh but satisfies like your favorite comfort food. Whether you’re vegan, gluten-free, or just hungry for something wholesome and utterly delicious, you’ll love how easy it is to create this Summer Vegetable Stew at home.
Ingredients You’ll Need
The beauty of Summer Vegetable Stew lies in its simplicity: each ingredient has a delicious role to play, from adding color to building layers of flavor. Think of this ingredient list as a canvas; these are the building blocks for a dish that’s endlessly versatile and guaranteed to brighten up any dinner table.
- Olive oil: Choose a good quality olive oil to give the stew a rich, silky base and enhance all the vegetable flavors.
- Onion: Diced onion provides the mellow, savory undertone every stew needs.
- Garlic: Fresh garlic adds punchy aroma and a little kick that lingers throughout the dish.
- Carrots: Sliced carrots offer color, natural sweetness, and a soft earthy bite.
- Celery: Adding celery rounds out the mirepoix and gives a fresh herbal crunch.
- Red bell pepper: Brings a hint of sweetness and a pop of summery color.
- Zucchini: Diced zucchini soaks up all the broth and keeps the stew light but satisfying.
- Yellow squash: Adds a buttery texture and beautiful hue that makes every spoonful look like sunshine.
- Tomatoes: Two medium tomatoes chopped provide juiciness, acidity, and rich tomato flavor without overwhelming the veggies.
- Green beans: Trimmed and cut to size for a satisfying snap and a garden-fresh taste.
- Vegetable broth: Four cups as the foundation, allowing all the colors and flavors to mingle and shine.
- Dried thyme: Thyme adds earthiness that pairs beautifully with summer produce.
- Dried basil: Chased with dried basil for a sweet, fragrant lift to the stew.
- Bay leaf: Just one, but it works wonders in rounding out the flavor profile.
- Salt and black pepper: Season simply and taste as you go, since every veggie brings its own flavor.
- Fresh parsley: A generous handful of chopped fresh parsley for a finishing touch bursting with bright green notes.
How to Make Summer Vegetable Stew
Step 1: Sauté the Aromatics
Drizzle the olive oil into a large pot and let it heat over medium. Toss in your diced onions and minced garlic, then savor that irresistible aroma as they soften together—about three minutes. You’re building a flavorful base for your Summer Vegetable Stew right from the start!
Step 2: Add Crunchy Veggies
Now, stir in the carrots, celery, and red bell pepper. Sauté these for another five minutes or so. They’ll begin to soften but still hold some bite, adding layers of texture and flavor that carry the whole stew.
Step 3: Layer in the Summer Stars
Next up come the zucchini, yellow squash, chopped tomatoes, and fresh green beans. Add them to the pot and let them cook for about three minutes. Just enough time for their juices and flavors to release but not so long that they lose their gorgeous color and freshness.
Step 4: Simmer the Stew
Pour in the vegetable broth to cover all those veggies, then sprinkle in the thyme, basil, and tuck in the bay leaf. Give everything a good stir, season to taste with salt and black pepper, and bring it all up to a boil. Once it’s bubbling, reduce the heat to low and let your Summer Vegetable Stew simmer uncovered for 25 to 30 minutes. The veggies should be luxuriously tender but not mushy.
Step 5: Finishing Touches
Before serving, fish out the bay leaf and give the stew a quick taste—adjust seasoning if needed. Ladle your beautiful stew into bowls and shower each serving with fresh chopped parsley for a pop of color and a garden-fresh finish.
How to Serve Summer Vegetable Stew
Garnishes
A handful of chopped fresh parsley is classic, but you can get playful! Try a swirl of extra virgin olive oil, a sprinkle of flaky sea salt, or a few torn basil leaves right before serving to add brightness and visual appeal to your Summer Vegetable Stew.
Side Dishes
Crusty bread is almost a requirement—something sturdy to soak up all that flavorful broth. Rice, quinoa, or even a scoop of creamy polenta turns your Summer Vegetable Stew into a heartier main. For a fresh vibe, serve it alongside a simple green salad kissed with lemon.
Creative Ways to Present
Ladle the stew into soup mugs for a casual summer supper, or spoon it over a bed of warm couscous for a Mediterranean twist. Hollowed-out bread bowls are guaranteed to wow a crowd, while individual ramekins topped with herbed breadcrumbs turn this stew into an elegant dinner party starter.
Make Ahead and Storage
Storing Leftovers
Store leftover Summer Vegetable Stew in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making this a fantastic make-ahead meal for busy weeks or lazy lunches.
Freezing
To freeze, ladle cooled stew into freezer-safe containers, leaving a little space at the top for expansion. It keeps beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Simply warm your stew gently on the stovetop over medium heat, stirring occasionally until hot. If you’re in a hurry, a microwave works too—just cover the bowl and heat in short bursts, stirring between each.
FAQs
Can I add other summer vegetables to this stew?
Absolutely! Summer Vegetable Stew is incredibly flexible. Toss in diced eggplant, corn kernels, or small chunks of potato for extra variety. Just keep cooking times in mind—sturdier veggies might need a few more minutes to become tender.
How can I make this stew more filling?
Easy fix: stir in a can of rinsed chickpeas or white beans during the last 10 minutes of simmering. You’ll bump up both the protein and the comfort-food factor without any extra fuss.
Is this stew good served cold or at room temperature?
Surprisingly, yes! The flavors meld together beautifully in the fridge, and Summer Vegetable Stew makes a refreshing, picnic-worthy treat when served slightly chilled with crusty bread.
Can I use canned tomatoes instead of fresh?
Definitely. If fresh tomatoes aren’t at their peak, use a 14-ounce can of diced tomatoes in their juice. Just drain off a bit of the liquid if you prefer a chunkier stew.
How do I make this Summer Vegetable Stew spicy?
For a subtle heat, add a pinch of red pepper flakes or a diced jalapeño along with your garlic and onion. Taste as you go—this stew loves customization!
Final Thoughts
If you’re looking for a bright, beautiful dish that captures everything we love about the season, Summer Vegetable Stew should definitely have a spot at your table. Whether you serve it for a weeknight family dinner or a relaxed backyard get-together, it’s a recipe that brings everyone together—one colorful, delicious bowl at a time!
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Summer Vegetable Stew Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A delightful Summer Vegetable Stew that’s bursting with the flavors of fresh seasonal veggies and aromatic herbs. This vegan and gluten-free stew is a perfect way to enjoy the bounties of summer in a comforting and healthy dish.
Ingredients
Vegetable Stew:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 medium tomatoes, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat the Olive Oil: In a large pot over medium heat, heat the olive oil. Add the onion and garlic, and cook until softened, about 3 minutes.
- Sauté Vegetables: Stir in the carrots, celery, and bell pepper. Sauté for another 5 minutes.
- Add Remaining Veggies: Add the zucchini, yellow squash, tomatoes, and green beans. Cook for 3 minutes to release flavors.
- Season and Simmer: Pour in the vegetable broth, add thyme, basil, bay leaf, salt, and pepper. Bring to a boil, then simmer uncovered for 25-30 minutes until vegetables are tender.
- Finish and Serve: Remove the bay leaf. Garnish with fresh parsley before serving.
Notes
- This stew is versatile; consider adding corn, potatoes, or eggplant for more texture.
- For added protein, include canned chickpeas or white beans.
- Pair with crusty bread or serve over rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 145
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
