Creamy Summer Vegetable Stew Recipes

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CREAMY SUMMER VEGETABLE STEW



Creamy Summer Vegetable Stew image

Make and share this Creamy Summer Vegetable Stew recipe from Food.com.

Provided by threeovens

Categories     Stew

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces frozen pearl onions
2 cups baby carrots, halved lengthwise
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 tablespoons red wine vinegar
2 teaspoons herbes de provence
1/2 lb zucchini, cut into 1/4 in half-moons
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/2 cup light cream
1 1/2 tablespoons cornstarch
kosher salt & freshly ground black pepper
2 plum tomatoes, seeded and chopped
2 tablespoons asiago cheese, grated
2 cups cooked white rice (optional)

Steps:

  • Place the onions, carrots, corn, broth, vinegar, and herbes de Provence in a slow cooker; cover and cook on LOW for 3 hours.
  • Stir in the zucchini and chickpeas; cover and cook about 45 minutes.
  • Meanwhile, in a small bowl, combine cream, cornstarch, about 1/4 teaspoon each salt and pepper; add to slow cooker and cook until thickened, about 15 minutes.
  • Serve, sprinkled with cheese, with rice, if desired.

Nutrition Facts : Calories 311.8, Fat 7.8, SaturatedFat 3.9, Cholesterol 19.8, Sodium 405.4, Carbohydrate 54.7, Fiber 9.4, Sugar 7, Protein 10

SUMMER STEW



Summer Stew image

It's summer. The sun doesn't set until after 8 PM. You want something light, but you also want something filling. A little vegetable stew can go a long way. Created for RSC Summer 2005.

Provided by Mirj2338

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, coarsely chopped
4 large garlic cloves, minced
1/2 red bell pepper, chopped (no so coarsely, not so fine)
4 teaspoons ground cumin
1 teaspoon ground turmeric
1/4 teaspoon hot pepper flakes (or to taste)
1 medium eggplant, unpeeled, cut into diced
salt and pepper
1 lb ripe tomatoes, diced
1/2 cup water
1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)
3/4 lb green beans, trimmed and cut into 1 inch pieces
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
  • Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
  • Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
  • Add the tomatoes and bring the mixture to a boil.
  • Add the water, stir it into the mixture.
  • Cover, simmer over low heat, stirring often, for about 20 minutes.
  • Add the chickpeas and the green beans.
  • Simmer for 10-20 minutes more until everything is tender and the stew is thick.
  • Taste and adjust for seasoning.
  • Serve hot, sprinkled with the cilantro.

Nutrition Facts : Calories 197.9, Fat 6.1, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 32.4, Fiber 9.8, Sugar 6.2, Protein 6.8

CREAMY SUMMER VEGETABLE SALAD



Creamy Summer Vegetable Salad image

Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 9

4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed, optional

Steps:

  • In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

SUMMER VEGETABLE STEW



Summer Vegetable Stew image

Categories     Soup/Stew     Herb     Tomato     Vegetable     Stew     Vegetarian     Basil     Corn     Zucchini     Summer     Healthy     Vegan     Simmer     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

1 onion, chopped fine
3 garlic cloves, minced
1/4 cup olive oil
2 medium zucchini, rinsed and cut into 1/2-inch dice (about 3 cups)
1 medium yellow squash, rinsed and cut into 1/2-inch dice (about 1 1/2 cups)
1 red bell pepper, chopped
1 cup fresh corn kernels (cut from about 2 ears)
2 tomatoes (about 3/4 pound), cut into 1/2-inch dice
2 tablespoons minced fresh orégano leaves or 1/2 teaspoon dried, crumbled
1/2 cup packed fresh basil leaves, shredded

Steps:

  • In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.

CREAMY SHELLFISH AND ROOT VEGETABLE STEW



Creamy Shellfish and Root Vegetable Stew image

Yield Serves 4

Number Of Ingredients 15

2 1/2 cups bottled clam juice
1 1/2 cups dry white wine
12 littleneck clams, scrubbed
12 mussels, scrubbed, debearded
3/4 pound uncooked large shrimp, peeled, deveined, shells reserved
1/4 cup (1/2 stick) butter
1 cup finely chopped leek (white and pale green parts only)
1 medium potato, peeled, cut into 1/2-inch pieces
1 cup chopped peeled celery root
1/3 cup Calvados
3/4 pound bay scallops
1/2 cup crème fraîche
3 large egg yolks
2 teaspoons fresh lemon juice
1/4 cup chopped fresh Italian parsley

Steps:

  • Bring clam juice and wine to simmer in heavy large pot. Add clams, then mussels to pot. Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams. Using slotted spoon, transfer shellfish to large bowl as they open. Discard any that do not open after 12 minutes. Reserve liquid in pot.
  • Add shrimp shells to cooking liquid. Cover and simmer over low heat 10 minutes, stirring occasionally. Strain liquid into 4-cup glass measuring cup. Discard solids.
  • Melt butter in clean large pot over low heat. Add leek. Cover; cook until leek is tender, stirring occasionally, about 10 minutes. Add potato and celery root. Pour in reserved cooking liquid, leaving any sediment in measuring cup. Add Calvados. Bring to simmer. Cover and simmer until potato is almost tender, stirring occasionally, about 5 minutes. Stir in shrimp and scallops. Cover; simmer 2 minutes.
  • Whisk crème fraîche, egg yolks and lemon juice in small bowl to blend. Stir into stew. Return clams and mussels to pot. Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes. Season with salt and pepper. Divide among bowls. Sprinkle parsley over.

SUMMER VEGETABLE STEW



Summer Vegetable Stew image

Provided by Barbara Kafka

Categories     dinner, one pot, soups and stews, main course, side dish

Time 36m

Yield 4 cups; 4 servings as a main course, 8 as a side dish

Number Of Ingredients 13

1/2 pound small new potatoes, scrubbed and cut into quarters
1/4 cup water
6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise
3 cloves garlic, smashed, peeled and sliced
10 ounces asparagus, ends snapped off, cut into 1-inch pieces
6 ounces plum tomatoes, cored and cut into 1/2-inch chunks
6 ounces small zucchini, trimmed and cut into 1/4-inch slices
2 ounces small peas, fresh or frozen (defrosted in a sieve under warm running water)
2 ounces corn kernels, fresh or frozen (defrosted in a sieve under warm running water)
3 tablespoons unsalted butter
1/2 cup basil leaves, shredded
1 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Place potatoes and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
  • Remove from oven and uncover. Stir in carrots and garlic. Re-cover and cook for 3 minutes.
  • Remove from oven and uncover. Top with asparagus. Re-cover and cook for 2 minutes.
  • Remove from oven and uncover. Add tomatoes in a single layer and place zucchini slices over tomatoes. Re-cover and cook for 6 minutes, stirring once during cooking.
  • Remove from oven and uncover. Top with peas, corn and butter. Re-cover and cook for 2 minutes.
  • Remove from oven and uncover. Stir in remaining ingredients; serve.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 518 milligrams, Sugar 7 grams, TransFat 0 grams

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