Description
Summer Vegetable Stew is a comforting dish packed with fresh vegetables and a creamy broth, perfect for a healthy and easy dinner.
Ingredients
Scale
- ½ cup diced onion
- 2 teaspoons minced garlic
- 2 tablespoons butter
- 2 cups diced potatoes
- 2 cups diced carrots
- 14 oz chicken broth
- 1 medium zucchini diced
- 2 large tomatoes diced
- 14 oz corn
- ½ teaspoon rubbed sage
- ½ teaspoon all-purpose seasoning
- 12 oz evaporated milk
- 2 tablespoons cornstarch
- 1 cup cooked chicken or ham optional
- ½ cup Parmesan cheese
Instructions
- Dice and prepare all vegetables and optional meat.
- Melt butter in a large pot and cook onion, garlic, potatoes, and carrots for 5 minutes.
- Add chicken broth and cook for 15 minutes until vegetables soften.
- Add zucchini, tomatoes, corn, meat, and seasoning and cook 10 to 15 minutes.
- Mix evaporated milk with cornstarch and stir into stew.
- Simmer for 10 minutes until thickened.
- Season and serve with Parmesan cheese.
Notes
- Store in the refrigerator up to 4 days.
- Freeze for longer storage.
- Reheat gently while stirring.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 219
- Sugar: 8
- Sodium: 461
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 8
- Cholesterol: 25