Summer Garden Vegetable Stew

by | Updated: July 20th, 2021

There’s nothing dull about this stew! Vibrant in taste and color, this vegetable stew recipe takes the best of seasonal summer veggies and mingles them beautifully. Garlic and capers add character to classic stew ingredients like potatoes and green beans. Drizzle with homemade fresh herb purée for even brighter flavors, and you have a hearty, nutritious, plant-based bowl of deliciousness.

Bowl of Vegetable Stew with Colored Potatoes, Corn, Cherry Tomatoes, Herb Puree and More to Represent Vegetable Stew Recipe | Vitacost.com/Blog

Summer Garden Vegetable Stew

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 318 kcal
Author Cathy Vogt

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium-sized sweet onion minced
  • 2 garlic cloves minced
  • 1 bell pepper red, orange or red, medium dice
  • 1-1/2 cups green beans or flat Italian beans trimmed, cut into pieces
  • 2 cups tricolor baby potatoes halved
  • 2 cups vegetable stock or water
  • 1 cup cherry tomatoes halved
  • 2 bay leaves
  • 1 tsp. salt
  • Dash pepper to taste
  • 1-1/2 Tbsp. capers rinsed
  • 2 summer squash green and yellow, medium dice
  • 2 ears corn
  • Handful fresh basil and parsley chopped

Herb Puree

  • 1 cup basil and parsley leaves loosely packed
  • 1/2 cup olive oil
  • Pinch salt

Instructions

  1. In medium pot, heat olive oil on medium heat. Sauté onions, garlic and peppers 2-3 minutes until slightly softened.
  2. Add water or stock and stir in green beans, potatoes, cherry tomatoes, bay leaves, salt, pepper and capers. Bring to boil, lower heat to simmer, cover and cook for 15 minutes.
  3. Stir in summer squash and corn; cover and simmer for 15-20 minutes or until potatoes are tender. Taste and add salt if needed.
  4. To make herb purée, add cleaned and dried herbs, olive oil and salt to blender. Puree until smooth.
  5. Mix in chopped fresh herbs right before serving, and drizzle individual portions with herb purée.

Recipe Notes

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Nutrition Facts
Summer Garden Vegetable Stew
Amount Per Serving (1 g)
Calories 318 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g15%
Trans Fat 1g
Sodium 689mg29%
Potassium 704mg20%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 9g10%
Protein 4g8%
Vitamin A 2007IU40%
Vitamin C 71mg86%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.