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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 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6
Calories: 318 kcal
Author: Cathy Vogt
  • 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
  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.