If you’re looking for a comforting yet vibrant dish that captures the essence of sunshine and garden-fresh bounty, this Summer Vegetable Stew Recipe is your new go-to. Bursting with colorful veggies, aromatic herbs, and hearty beans, this stew is an absolute celebration of seasonal produce in a warm, inviting bowl. It’s the perfect weeknight supper that feels both nourishing and indulgent, offering layers of flavor with every spoonful.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the natural harmony of its ingredients. Each one is thoughtfully chosen to build a stew that’s rich in texture, color, and palate-pleasing flavors.
- 2 tablespoons olive oil: Adds a silky base and helps soften the vegetables, boosting their natural sweetness.
- 1 onion (diced): Offers a subtle sharpness that mellows beautifully as it cooks down.
- 3 garlic cloves (minced): Infuses the stew with a warm, aromatic depth.
- 2 carrots (sliced): Bring a touch of earthy sweetness and crunch.
- 2 zucchini (diced): Add tender, juicy bites that soak up the savory broth.
- 1 yellow squash (diced): Enhances the color palette and adds a soft texture.
- 1 red bell pepper (chopped): Contributes vibrant color and a mild, fruity flavor.
- 1 ear of corn (kernels removed) or 1 cup frozen corn: Adds pops of sweet crunch throughout the stew.
- 1 (14.5 oz) can diced tomatoes: Provides acidity and a luscious, hearty base.
- 2 cups vegetable broth: The flavorful liquid that ties everything together into a comforting stew.
- 1 teaspoon dried thyme: Brings an earthy, slightly minty herbaceous note.
- 1 teaspoon dried basil: Adds a sweet, aromatic layer that makes the stew irresistible.
- ½ teaspoon salt: Essential for balancing and elevating flavors.
- ¼ teaspoon black pepper: Offers a gentle heat and depth.
- 1 cup green beans (trimmed and cut): Adds crunch and fresh garden flavor.
- 1 (15 oz) can white beans (drained and rinsed): Boosts protein and gives the stew a creamy, satisfying mouthfeel.
- 2 tablespoons chopped fresh parsley or basil (for garnish): Brightens the dish with fresh herbal notes right before serving.
How to Make Summer Vegetable Stew Recipe
Step 1: Sauté the Aromatics
Heat your olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, then sauté for about 2 to 3 minutes until the mixture becomes fragrant and the onions soften into sweetness. This sets the foundation for a deeply flavorful stew.
Step 2: Cook the Vegetables
Add the carrots, diced zucchini, yellow squash, red bell pepper, and corn kernels to the pot. Stir them occasionally as they cook for about 5 to 6 minutes. This helps the veggies start to tenderize while mingling their flavors.
Step 3: Add Liquids and Herbs
Stir in the canned diced tomatoes with their juice, vegetable broth, dried thyme, dried basil, salt, and black pepper. Bring everything to a gentle simmer to release and meld the flavors fully.
Step 4: Simmer with Beans and Green Beans
Once simmering, add in the trimmed and cut green beans along with the drained and rinsed white beans. Let the stew gently bubble away for 15 to 20 minutes until all the vegetables reach tender perfection. This final slow cooking softens the green beans just right and lets the beans absorb the stew’s savory goodness.
Step 5: Final Taste and Season
Give your stew a taste and adjust seasoning with more salt or pepper if necessary. The layers of sweet, savory, and herbaceous flavors should be balanced and inviting.
How to Serve Summer Vegetable Stew Recipe
Garnishes
Fresh herbs like chopped parsley or basil sprinkled on top immediately brighten the dish and add an herbal lift that contrasts beautifully with the rich, tender vegetables below. A drizzle of good olive oil or a pinch of chili flakes can also add a nice finishing touch.
Side Dishes
This stew shines on its own but pairing it with crusty bread allows you to soak up every bit of that delicious broth. For something heartier, serve it over fluffy rice or creamy polenta to turn it into a satisfying main course for colder evenings.
Creative Ways to Present
Get playful by scooping the stew into hollowed-out rustic bread bowls for a cozy, edible serving vessel. You can also top it off with a dollop of vegan sour cream or swirl in some coconut yogurt for a tangy contrast. Offering a sprinkle of toasted nuts or seeds adds a fun crunch and extra texture dimension.
Make Ahead and Storage
Storing Leftovers
Your Summer Vegetable Stew Recipe keeps brilliantly in the fridge for up to 4 days when stored in an airtight container. It actually tastes even better the next day as the flavors have more time to meld and deepen.
Freezing
This stew freezes wonderfully. Portion it into freezer-safe containers or heavy-duty bags, and it will keep in the freezer for up to 3 months. When you want a quick meal, just thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If it’s too thick after freezing, add a splash of vegetable broth or water to bring back the perfect stew consistency.
FAQs
Can I use other vegetables in the Summer Vegetable Stew Recipe?
Absolutely! This recipe is wonderfully flexible. Feel free to add eggplant, potatoes, spinach, or any fresh veggies you have on hand to make it your own.
Is this recipe suitable for a vegan diet?
Yes, this Summer Vegetable Stew Recipe is 100% vegan and gluten-free, making it great for a variety of dietary preferences and restrictions.
How long does the stew keep in the refrigerator?
When stored properly, this stew stays fresh for up to 4 days. Its flavors even improve as it rests, so leftovers are a treat.
Can I make this stew in a slow cooker?
You can! Set all the ingredients to cook in a slow cooker on low for 6-8 hours or high for 3-4 hours. Just add the delicate green beans and white beans towards the last hour to prevent them from getting mushy.
What’s the best way to reheat leftover stew?
Reheat gently on the stovetop, stirring frequently. Add a little broth or water if the stew has thickened up too much after refrigeration.
Final Thoughts
Trust me, once you try this Summer Vegetable Stew Recipe, it will quickly become a beloved staple in your kitchen. It’s the kind of dish that warms you up, nourishes your body, and celebrates the best flavors summer has to offer. So go ahead, gather these simple ingredients, and create a hearty, heartwarming meal that feels like a sunny hug in a bowl.
Print
Summer Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegan, Gluten Free
Description
A hearty and healthy Summer Vegetable Stew packed with fresh garden vegetables and flavorful herbs. This vegan and gluten-free stew is perfect for a light yet satisfying meal, featuring a variety of colorful vegetables simmered together to create a comforting dish ideal for warm-weather dining.
Ingredients
Vegetables
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, chopped
- 1 ear of corn (kernels removed) or 1 cup frozen corn
- 1 cup green beans, trimmed and cut
Canned and Packaged
- 1 (14.5 oz) can diced tomatoes
- 2 cups vegetable broth
- 1 (15 oz) can white beans, drained and rinsed
Herbs and Spices
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or basil, for garnish
Instructions
- Prepare the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté for 2–3 minutes until fragrant and softened, creating a flavorful base for the stew.
- Add the vegetables: Stir in the sliced carrots, diced zucchini, yellow squash, chopped bell pepper, and corn kernels. Cook these vegetables for 5–6 minutes, stirring occasionally, to slightly soften and develop their flavors.
- Add liquids and seasonings: Pour in the canned diced tomatoes with their juice and the vegetable broth. Add dried thyme, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Simmer with beans and green beans: Add the trimmed and cut green beans and the rinsed white beans to the pot. Let the stew simmer gently for 15–20 minutes, or until all vegetables are tender and cooked through.
- Final seasoning and serving: Taste the stew and adjust the seasoning with additional salt or pepper if needed. Serve the stew hot, garnished with freshly chopped parsley or basil for a fresh, bright finish.
Notes
- This stew is highly adaptable; feel free to add eggplant, spinach, or potatoes to increase variety and heartiness.
- Serve with crusty bread or over steamed rice to make it a more filling meal.
- The stew can be prepared ahead of time and often tastes better the next day as the flavors deepen.
