Creamy Summer Vegetable Stew
Dive into the vibrant flavors of the season with this Creamy Summer Vegetable Stew, a hearty yet light dish that celebrates the bounty of fresh produce. Packed with garden-fresh zucchini, yellow squash, sweet corn, crisp green beans, and a medley of aromatic herbs, this recipe promises a comforting bowl of goodness in just 40 minutes. The creamy broth, made with your choice of heavy cream or dairy-free coconut milk, coats each vegetable with a velvety richness, while optional Parmesan adds a savory finish. Perfect as a standalone meal or paired with crusty bread, this one-pot wonder is a must-try for summer dinner inspiration. Whether you're catering to vegetarian guests or simply craving a wholesome, veggie-packed dish, this stew is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Zucchini, diced
- 2 medium Yellow squash, diced
- 1 large Red bell pepper, diced
- 1.5 cups Kernels of fresh corn (or frozen corn, thawed)
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 4 cups Vegetable broth
- 1 cup Heavy cream (or unsweetened coconut milk for a dairy-free option)
- 0.5 cup Grated Parmesan (optional for garnish)
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh basil, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour (if a thicker consistency is desired)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the zucchini, yellow squash, red bell pepper, and green beans. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
If using flour for a thicker broth, sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Pour in the vegetable broth and stir to combine. Bring the soup to a gentle simmer and let it cook uncovered for 10 minutes until the vegetables are tender.
Stir in the corn kernels and heavy cream (or coconut milk). Let the stew cook for an additional 5 minutes, stirring occasionally.
Season the stew with salt and black pepper to taste. Adjust seasonings as needed.
Turn off the heat and stir in fresh parsley and basil for a burst of flavor.
Ladle the stew into bowls and garnish with grated Parmesan, if desired, for an extra layer of richness.
Serve warm with crusty bread or a side salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 11.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
