There’s nothing quite like digging into a big, colorful bowl of Summer Vegetable Stew. This recipe celebrates the most vibrant produce of the season, simmered together into a delicious, nourishing meal that’s loaded with flavor, texture, and goodness. Whether you’re hosting friends for a backyard dinner or simply looking for a cozy weeknight supper, this Summer Vegetable Stew is a staple you’ll want to make again and again.

Summer Vegetable Stew Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Summer Vegetable Stew lies in its simple, fresh ingredients. Each component brings its own unique texture, color, and taste to the pot—so don’t be afraid to give each veggie a starring role.

Olive oil: Adds richness and helps soften all those lovely vegetables as they cook.
Yellow onion: Offers a subtle sweetness that forms the foundation of our broth.
Garlic: Gives the stew a gently robust depth—don’t skimp!
Carrots: Bring a slightly sweet earthiness and beautiful color.
Celery: Adds crunch and a hint of savory flavor for balance.
Zucchini: Soaks up the broth and adds a fresh, tender bite.
Yellow squash: Pairs with the zucchini for a classic summer medley.
Red bell pepper: Adds a touch of sweetness and a pop of color.
Green beans: Deliver a crisp, hearty texture and classic garden flavor.
Diced tomatoes with juice: These form the flavorful base of your stew’s broth—use fire-roasted for extra complexity.
Vegetable broth: The liquid that ties everything together; go low-sodium if you want more control over saltiness.
Dried thyme: Infuses the stew with rustic, herbal notes reminiscent of a summer garden.
Dried basil: Complements the vegetables and enhances their flavors.
Salt: Essential for bringing out every flavor in the pot—taste as you go.
Black pepper: Adds a mild heat that perks up all the veggies.
Cannellini beans: Provide protein and a creamy texture; rinse them well before adding.
Fresh spinach or kale: Stirred in at the end so it stays bright and tender.
Lemon juice: A splash at the finish adds fresh, lively brightness to every bite.
Fresh parsley (optional): For a final flourish of color and a fresh herbal lift.

How to Make Summer Vegetable Stew

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Cook them for 5 to 6 minutes, stirring often, until the vegetables become soft and the onion is translucent. This simple step forms the aromatic foundation of your Summer Vegetable Stew and creates a deliciously inviting aroma that fills the kitchen!

Step 2: Add the Summer Vegetables

Next up: scoop in the zucchini, yellow squash, red bell pepper, and green beans. Stir everything together and let the veggies cook for another 5 minutes. This quick sauté helps lock in their color and a bit of their crunch, setting you up for the most satisfying stew texture.

Step 3: Build the Stew Base

Now it’s time to really bring the stew together! Pour in the can of diced tomatoes (juice and all), then add the vegetable broth, thyme, basil, salt, and black pepper. Stir well and bring the pot to a steady boil. Once it’s boiling, reduce the heat and let everything simmer uncovered for about 20 to 25 minutes. This is when all the flavors mingle and the broth turns rich and savory.

Step 4: Add Beans and Greens

With the vegetables nice and tender, gently stir in the cannellini beans and your choice of chopped spinach or kale. Simmer the stew for another 5 minutes so the greens wilt perfectly and the beans absorb even more flavor. Your Summer Vegetable Stew will look extra lush and inviting.

Step 5: Finish with Lemon and Parsley

Right before serving, squeeze in the fresh lemon juice. This vibrant touch lifts the whole dish, adding a cheerful zing that brightens every spoonful. Ladle your stew into bowls and sprinkle with fresh parsley for a beautiful, herbaceous finish!

How to Serve Summer Vegetable Stew

Garnishes

Finish your Summer Vegetable Stew with a handful of chopped fresh parsley, a little extra cracked black pepper, or even a sprinkle of grated Parmesan if you’re not keeping it vegan. A drizzle of fruity olive oil just before serving can add gorgeous sheen and flavor, too.

Side Dishes

This stew is wonderfully filling on its own, but it’s even better with a slab of good crusty bread for dunking. Try a side of buttery cornbread, garlic toast, or even a scoop of cooked quinoa or wild rice. For a light summer meal, pair it with a crisp green salad tossed in a zesty vinaigrette.

Creative Ways to Present

Go beyond the bowl! Serve Summer Vegetable Stew in hollowed-out bread bowls for an impressive centerpiece, or ladle it into small cups for a vibrant appetizer course. You can also spoon it over polenta or mashed potatoes for a rustic, hearty twist that’s pure comfort food.

Make Ahead and Storage

Storing Leftovers

Leftover Summer Vegetable Stew keeps beautifully! Let the stew cool to room temperature, then transfer it into airtight containers. Store in the fridge for up to 4 days—the flavors often get even better as they meld together overnight.

Freezing

This stew is a freezer champ. Pour completely cooled stew into freezer-safe containers, leaving a little space at the top for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating and you’ll have a sunny bowl of summer, no matter the season.

Reheating

To warm up your Summer Vegetable Stew, simply pour it into a pot over medium heat, stirring occasionally until hot. If the stew thickens in the fridge or freezer, add a splash of water or broth to revive its hearty, soup-like consistency.

FAQs

Can I swap out any vegetables in this Summer Vegetable Stew?

Absolutely! This recipe is incredibly flexible—use whatever’s fresh and in season. Try sweet corn, eggplant, or even potatoes; just keep the overall amounts the same for best results.

Is this recipe gluten-free and vegan?

Yes! Summer Vegetable Stew is naturally both gluten-free and vegan, making it perfect for a wide range of dietary needs. Just double check your broth and any garnishes if you want to keep things 100% plant-based and allergy-friendly.

How can I make this stew more filling?

If you’d like an extra protein boost, stir in cooked quinoa, lentils, or even shredded rotisserie chicken (if you’re not vegan). A spoonful of cooked rice or a serving of cooked whole grains works well here too.

Does Summer Vegetable Stew taste good the next day?

Absolutely—it might even taste better! The flavors develop as the stew sits, so leftovers are a treat for lunch or dinner the next day. Just be sure to store it properly and reheat gently.

Can I use frozen vegetables?

Yes, you can substitute frozen vegetables in a pinch. Add them directly to the pot and simply adjust the cooking time until everything is tender. It’s an easy way to enjoy Summer Vegetable Stew even when certain veggies aren’t in season.

Final Thoughts

I hope you feel inspired to gather up your favorite fresh veggies and give Summer Vegetable Stew a try. There’s something truly joyful about making a meal that’s as beautiful as it is comforting, perfect for sharing with the people you love. Happy cooking!

Summer Vegetable Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

A hearty and nutritious Summer Vegetable Stew recipe that is bursting with the flavors of fresh seasonal produce. This vegan and gluten-free stew is a wholesome dish perfect for a light summer dinner.

Ingredients

Scale

Vegetable Stew:

2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 zucchini, diced
1 yellow squash, diced
1 red bell pepper, chopped
1 cup green beans, trimmed and halved
1 can (14.5 ounces) diced tomatoes with juice
2 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
1 can (15 ounces) cannellini beans, drained and rinsed
2 cups fresh spinach or kale, chopped
1 tablespoon lemon juice
Fresh parsley for garnish (optional)

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Instructions

Heat olive oil: In a large pot over medium heat, add the onion, garlic, carrots, and celery. Sauté until softened, about 5 to 6 minutes.
Add vegetables: Incorporate zucchini, yellow squash, red bell pepper, and green beans. Cook for an additional 5 minutes, stirring occasionally.
Season and simmer: Stir in diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Bring to a boil, then simmer uncovered for 20 to 25 minutes until vegetables are tender.
Final touches: Add cannellini beans and chopped spinach or kale. Simmer for another 5 minutes. Finish with lemon juice before serving. Garnish with parsley if desired.

Notes

This stew is versatile; feel free to use any summer vegetables you have available.
For extra protein, consider adding cooked quinoa or shredded rotisserie chicken.
The flavors meld beautifully when stored, making leftovers a delicious option.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American