Name: Summer Vegetable Stew Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 carrots, sliced; 2 zucchinis, diced; 2 tbsp olive oil; 1 can diced tomatoes (14.5 oz); 1 cup vegetable broth; 1 tsp dried thyme; Salt and pepper, to taste

Description

A hearty and healthy Summer Vegetable Stew bursting with fresh seasonal vegetables, simmered in a flavorful tomato-based broth. This easy-to-make stew combines zucchini, colorful bell peppers, carrots, and aromatic herbs to create a comforting dish perfect for warm-weather meals or anytime you crave a light and nourishing stew.

Ingredients

Scale

Vegetables

1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, sliced
2 zucchinis, diced

Liquids & Pantry

2 tbsp olive oil
1 can diced tomatoes (14.5 oz)
1 cup vegetable broth

Seasonings

1 tsp dried thyme
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil: Heat olive oil in a large pot over medium heat.
Sauté onion and garlic: Add diced onion and minced garlic, sauté until fragrant and translucent, about 3-5 minutes.
Add carrots: Stir in sliced carrots and cook for 2-3 minutes until they begin to soften.
Add remaining vegetables: Add diced zucchinis, red bell pepper, and yellow bell pepper, stirring well to combine all ingredients.
Pour in liquids and season: Pour in diced tomatoes with their juice and vegetable broth. Season with dried thyme, salt, and pepper, stirring thoroughly to mix the flavors evenly.
Simmer the stew: Bring the stew to a gentle simmer and cook for 15-20 minutes until all vegetables are tender and the flavors meld together.
Adjust seasoning and serve: Taste the stew and adjust salt and pepper as needed. Ladle the stew into bowls and serve hot, optionally garnished with fresh herbs such as parsley or basil for added freshness.

Notes

For added protein, consider stirring in cooked beans or lentils during the simmering stage.
You can substitute dried thyme with fresh thyme if available, adding it towards the end of cooking.
This stew keeps well in the refrigerator for up to 3 days and also freezes nicely.
Pair the stew with crusty bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup/Stew
Method: Stovetop
Cuisine: American