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Summer Vegetable Stew Recipe

Summer Vegetable Stew Recipe
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★★★★★

5 from 8 reviews

A hearty and healthy Summer Vegetable Stew packed with fresh zucchini, bell peppers, tomatoes, and onions, slowly cooked in vegetable broth to create a comforting and flavorful meal perfect for warm weather evenings or light dinners.

Ingredients

Scale

Vegetables

  • 2 zucchini, chopped
  • 2 bell peppers, chopped
  • 1 onion, diced
  • 4 tomatoes, chopped

Liquids & Seasoning

  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Prepare the vegetables: Wash and chop the zucchini, bell peppers, tomatoes, and dice the onion into bite-sized pieces to ensure even cooking and balanced flavors in the stew.
  2. Combine ingredients in crockpot: Place all the chopped vegetables into the crockpot and pour in 2 cups of vegetable broth. This will provide a savory base for the stew to cook in.
  3. Season the stew: Add salt and pepper to taste. Stir gently to evenly distribute the seasoning throughout the mixture.
  4. Cook the stew: Cover the crockpot and cook on low heat for 6 hours. This slow cooking process allows the vegetables to become tender and the flavors to meld beautifully.
  5. Serve: Once cooked, serve the stew warm, ideally with crusty bread to soak up the delicious broth.

Notes

  • This stew can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
  • For a richer flavor, consider adding herbs like thyme or basil during the cooking process.
  • To make the stew heartier, you can add cooked beans or lentils before serving.
  • If fresh tomatoes are not available, canned diced tomatoes can be used as a substitute.

Nutrition

Keywords: summer stew, vegetable stew, crockpot recipe, vegan stew, healthy vegetable meal, slow cooker vegetables

Find it online: https://cookwithruby.com/summer-vegetable-stew-recipe/