Description
A hearty and healthy Garden Harvest Summer Vegetable Stew packed with fresh summer vegetables simmered to perfection in a flavorful broth, making a perfect vegan main course that’s both comforting and nourishing.
Ingredients
Scale
Vegetables
- 2 medium zucchini, sliced
- 2 cups chopped fresh tomatoes
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels, fresh or frozen
- 1 red bell pepper, chopped
- 1 yellow squash, sliced
- 2 medium carrots, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Other Ingredients
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Sauté onions: Add the diced yellow onion and cook for about 4 to 5 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Cook sturdier vegetables: Add sliced carrots, green beans, and chopped red bell pepper, cooking for about 5 minutes to begin softening these firmer vegetables.
- Add remaining vegetables and tomato paste: Stir in zucchini, yellow squash, tomatoes, and corn. Mix in 1 tablespoon tomato paste and coat the vegetables well.
- Add broth and seasonings: Pour in 2 cups vegetable broth, then add dried thyme, dried basil, smoked paprika, salt, and black pepper. Stir to combine.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 20 to 25 minutes. Stir occasionally until vegetables are tender and flavors meld beautifully.
- Adjust seasoning and garnish: Taste the stew and adjust salt and pepper if needed. Remove from heat and garnish with freshly chopped parsley before serving.
Notes
- Use any fresh seasonal vegetables you have on hand for a variety of flavors and textures.
- This stew stores well in the refrigerator for up to 4 days and tastes even better the next day.
- For added protein, consider stirring in chickpeas or white beans during the simmering stage.
