Let’s talk about something that’s equal parts nourishing, soul-soothing, and absolutely packed with the best of what summer has to offer: a comforting Summer Vegetable Stew. It’s like a garden party in your pot no RSVP needed. Whether you’ve just raided the farmer’s market or your produce drawer is looking a little too full, this recipe turns fresh summer veggies into something warm, cozy, and downright delicious.
And if you’re juggling work deadlines, carpools, or dinner with picky eaters (bless their hearts), don’t worry. This is an easy summer vegetable stew that won’t leave you exhausted by the time it hits the table. Just hearty enough with potatoes, just flexible enough for a slow cooker, and just pretty enough to serve when guests drop by unannounced—because that totally happens.
Why You’ll Love This Summer Vegetable Stew
- It’s vegetarian, naturally gluten-free, and a great way to sneak in more veggies
- You can make it on the stovetop or turn it into a summer vegetable stew slow cooker dream
- Includes hearty ingredients like potatoes for that comfort-food vibe
- It’s easy to batch-cook and reheat during the week hello, leftovers
- You can play with what you have in the fridge without ruining the recipe
In short? This stew is your weeknight MVP.
What You’ll Need
The beauty of this dish is that it lets summer shine. We’re talking zucchini, sweet corn, tomatoes, green beans, carrots, and you guessed it potatoes. Some onions, garlic, broth, and your favorite herbs bring it all together into something cozy and vibrant.
Ingredient amounts and exact details are in the recipe card directly below this article.
How to Make Summer Vegetable Stew
Step 1: Start with the Base
Dice your onions and garlic, and let them sauté in a little olive oil until fragrant and golden. This is your flavor starter, and trust me, it makes everything better.
Step 2: Build the Heartiness
Add diced potatoes and carrots first, since they need a bit more cook time. Stir them into the onion mix and pour in your broth. Let that simmer until the veggies start to soften about 10 minutes.
Step 3: Add Summer’s Stars
Toss in zucchini, chopped tomatoes, green beans, and corn. These cook faster and bring color, freshness, and just the right texture. Let the stew simmer uncovered for another 15 to 20 minutes.
Step 4: Taste, Season, and Serve
Before serving, season with salt, black pepper, a splash of lemon juice, and fresh herbs like parsley or basil. If you want to get fancy, sprinkle a little parmesan on top or add a swirl of pesto. It’s totally optional but very wow-worthy.
Prefer a Summer Vegetable Stew Slow Cooker Version?
Yes, you can absolutely make this in your crockpot! Just toss all the ingredients into your slow cooker, set it on low for 4–6 hours (or high for 2–3), and let time do the work. Stir occasionally if you’re around, but it’s not a dealbreaker if you’re not. This hands-off method is perfect for busy days when you want dinner to just appear like magic.
Nutritional Highlights
- Calories per serving: ~180
- Fiber: High—thanks, veggies
- Fat: Low, especially if you go easy on the oil
- Protein: Moderate (boost it with beans!)
- Vitamins: A, C, potassium, and more
Time Breakdown
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Slow cooker: 4–6 hours on low
Helpful Tips for the Best Stew
- If your stew is too thick, add a splash of broth. Too thin? Simmer uncovered for a bit.
- Want it creamy? Mash a few of the potatoes right in the pot.
- Add chickpeas or white beans to make it more filling.
- Craving heat? Toss in red pepper flakes or a dash of hot sauce.
- Leftover fresh herbs? Stir them in just before serving for an extra flavor pop.
Serving Suggestions
Ladle this into big bowls and pair with a crusty sourdough, buttery cornbread, or even over rice if you’re stretching portions. A dollop of yogurt or sour cream on top? Divine. You can even serve it with a side salad or grilled cheese sandwich and call it a full-on comfort feast.
Storing, Reheating, and Prepping Ahead
This stew gets better with time seriously. The flavors deepen overnight, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 5 days.
To freeze, let the stew cool completely, then ladle into freezer-safe containers or bags. It keeps well for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of water or broth.
If you’re prepping ahead, chop all your veggies and store them in zip bags so you’re ready to go when the cooking moment strikes.
A Little Story from My Kitchen
The first time I made this stew, it was the tail end of summer and my garden was on vegetable overdrive. I was drowning in tomatoes and didn’t know what to do with all that zucchini. So I threw them into a pot with some broth, crossed my fingers, and hoped for the best. The result? A chunky, flavorful, heart-hugging stew that’s now become one of our most-loved family dinners. Even my picky eater went back for seconds. Victory!
Summer Vegetable Stew FAQ
Can I freeze summer vegetable stew?
Yes! It freezes beautifully. Let it cool, then portion into containers. Thaw overnight in the fridge and reheat on the stove or microwave.
What potatoes are best for summer vegetable stew with potatoes?
Yukon Gold or red potatoes work great because they hold their shape and add creaminess. Avoid russets unless you like your stew a little thicker.
Is this stew vegan?
It sure is as long as you don’t top it with cheese or cream. It’s also gluten-free and totally plant-based.
Can I use canned tomatoes instead of fresh?
Absolutely. In fact, canned fire-roasted tomatoes add a nice smoky flavor.
How do I thicken summer vegetable stew recipes naturally?
Try mashing some of the potatoes or blending a cup of the stew and stirring it back in. You can also simmer longer uncovered.
What if I don’t have fresh herbs?
Dried herbs are just fine use about 1/3 the amount you’d use for fresh. Italian seasoning or herbes de Provence work great in a pinch.
Can I add meat or protein?
Sure can. Cooked chicken, sausage, or even tofu fit right in. Or keep it simple and stir in some beans.
How do I make this stew more filling for big appetites?
Add pasta, lentils, or serve it over rice. A cheesy garlic bread on the side doesn’t hurt either.
The Final Stir
This summer vegetable stew is proof that simple ingredients can come together to make something magical. Whether you’re trying out new summer vegetable stew recipes, making a slow cooker version, or just want an easy summer vegetable stew with wholesome potatoes and fresh herbs this one check all the boxes.
Make it once, and you’ll find yourself craving it again the next time the produce drawer starts overflowing.
Scroll down to find the full recipe card with ingredients and step-by-step instructions.
Summer Vegetable Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 potatoes diced
- 2 zucchini sliced
- 1 cup green beans trimmed and halved
- 1 cup corn kernels fresh or frozen
- 2 tomatoes chopped
- 4 cups vegetable broth
- 1 tsp salt or to taste
- 0.5 tsp black pepper
- 1 tbsp lemon juice optional, for brightness
- fresh herbs like basil or parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft and fragrant.
- Add carrots and potatoes. Stir for 2–3 minutes, then pour in the vegetable broth. Simmer for 10 minutes.
- Add zucchini, green beans, corn, and tomatoes. Stir and simmer uncovered for 15–20 minutes.
- Season with salt, pepper, and lemon juice. Stir in chopped herbs right before serving.