Summer Garden Veggie Stew
I have been gardening for years. I remember the years of sitting on the back porch and shelling peas and snapping beans with my sister. But I loved when my mom would dig some fresh potatoes and make a milk gravy with the peas, and then add the pieces of boiled potatoes all from the garden.
We always have a big garden and my raspberries and marionberries are doing so well this year that I am getting ready to make jam. My husband said he went out tonight to water and the zucchini and other squash is starting to form. If you have not ever planted a garden you really should give it a try.
Summer Garden Vegetable Stew is one of the best ways to use the vegetables that you’ve spent all summer growing in your garden.
DELICIOUS! From zucchini, tomatoes and carrots, (we have all those veggies in our garden) this Summer Garden Veggie Stew is a great way to use up the abundance of produce that is available during the summer season.
INGREDIENTS YOU NEED TO MAKE THIS DELICIOUS SOUP….
- Olive oil
- Onion
- Garlic cloves
- Rosemary
- Thyme leaves
- Tomatoes
- Vegetable broth
- Tomato paste
- Red potatoes
- Fresh corn kernels
- Fresh green beans
- Zucchini
- Salt and pepper
With the veggies coming straight from the garden, you can really taste the difference.
Serve with Focaccia Bread, or what ever bread your family likes and some fresh fruit.
If you do not have a garden go to your local farmers’ market and stock up while you can! Summer will be over before you know it.
This is definitely a recipe to make before the summer bounty passes by. I hope you enjoy it. Scroll down and let’s make a pot of Summer Garden Vegetable Stew…..
Ingredients
- 1 tbsp olive oil
- 1 medium, diced, onion
- 3 minced garlic cloves
- 1 tbsp finely chopped fresh rosemary (or 1 teaspoon dried)
- 1 tbsp fresh thyme leaves (or 1 teaspoon dried)
- 1 14 ounce can diced tomatoes
- 5 cups vegetable broth
- 2 tbsps tomato paste
- 2 cups diced red potatoes ( cut them in 1 inch pieces)
- 1 1/2 cups 1 ½ cups fresh corn kernels
- 1 1/2 cups fresh green beans, cut into 1-inch pieces
- 1 1/2 cups chopped zucchini
- Salt and pepper to taste
Instructions
- Coat the bottom of a large pot with olive oil and place it over medium heat, add the garlic and onion, saute until soft.
- Add the rosemary, and thyme. Raise the heat and bring the liquid to a simmer.
- Lower the heat and allow the liquid to simmer for about 4 minutes, until reduced by about half.
- Stir in the tomatoes, tomato paste, broth, potatoes and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- Stir in the green beans and zuchinni and let the mixture to continue simmering for 5 minutes until vegetables are tender.
- Ladle into bowls and serve.