Summer Vegetable Stew Recipes

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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.

ITALIAN VEGETABLE STEW



Italian Vegetable Stew image

Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.

Provided by RALEPRICE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 large onions, chopped
1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
4 cloves garlic
3 tablespoons olive oil
3 large carrots, cut into 2-inch pieces
½ head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
kosher salt
½ teaspoon ground black pepper
1 ½ pounds tomatoes, coarsely chopped
2 zucchini, cut into 1-inch rounds
½ pound fresh green beans, trimmed
3 potatoes
1 tablespoon olive oil, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
  • Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
  • Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
  • Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 41.7 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 9.8 g, Protein 10.9 g, SaturatedFat 4.5 g, Sodium 614.8 mg, Sugar 12 g

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

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

SUMMER'S END STEW



Summer's End Stew image

My family loves stew, and this recipe is perfect for the last few vegetables left in the garden. The best part of this recipe is that you can substitute whatever is available in your garden. It's perfect with freshly baked bread.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 16 servings.

Number Of Ingredients 17

1-1/2 pounds beef stew meat, trimmed
1 tablespoon vegetable oil
8 to 12 medium fresh tomatoes, peeled and cut up
2 cups tomato juice or water
2 medium onions, chopped
1 garlic clove, minced
1/2 teaspoon pepper
2 teaspoons salt, optional
4 to 6 medium potatoes, peeled and quartered
3 to 5 medium carrots, sliced
2 cups frozen corn
2 cups fresh cut green beans
2 cups frozen peas
2 to 3 celery ribs, sliced
1 cup sliced zucchini
1/4 cup minced fresh parsley
1 teaspoon sugar

Steps:

  • In a Dutch oven, brown meat in oil over medium-high heat. Add the tomatoes, tomato juice or water, onions, garlic, pepper, and salt if desired. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add the potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add zucchini; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar.

Nutrition Facts : Calories 189 calories, Fat 6g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 170mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

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