Summer Vegetable Stew
This easy summer vegetable stew is warm, hearty, and packed with seasonal produce—perfect for busy weeknights, meal prep, or slow cooking on a relaxing Sunday.
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.
Notes
This stew is perfect for batch cooking. For extra flavor, stir in pesto or parmesan before serving. To make it heartier, add beans or cooked grains.