Summer Vegetable Stew Recipe

Jump to Recipe Print Recipe

Cozy Summer Vegetable Stew Recipe, Made Simple

There’s something truly comforting about a pot of summer vegetable stew simmering gently all day. I love how the stew’s vibrant colors brighten the kitchen, while the aroma beckons everyone to gather around the table. This Summer Vegetable Stew Recipe is a delicious celebration of late-summer harvest—each bite juicy, tender, and softly infused with the essence of garden-fresh veggies.

You’ll find this recipe wonderfully forgiving, perfect for lazy weekend cooking or a nourishing weekday meal that feels like a warm hug. It’s a fantastic canvas, so I encourage you to adjust the veggies based on what you love or what’s freshest. The slow crockpot method lets all the flavors meld together into a toasty, golden broth you’ll want to savor with crusty bread.

Whether you’re new to vegetable stews or a tried-and-true fan, this recipe embraces simplicity and vibrant flavor without fuss. Here’s why it’s one I come back to, season after season.

Ingredient Lowdown

• Zucchini: Adds a tender, buttery texture that soaks up flavor beautifully. Feel free to substitute with summer squash.
• Bell peppers: Bring a crisp, sweet brightness that balances the stew’s richness. Mix colors for a vibrant look.
• Onion: The aromatic base that softens and sweetens as it cooks low and slow.
• Tomatoes: Key for that juicy, slightly tangy depth and a luscious broth. Use ripe, fragrant tomatoes for best results.
• Vegetable broth: The flavorful liquid that ties it all together; homemade or store-bought both work well.
• Salt and pepper: Simple seasoning that enhances every vegetable’s natural flavor—adjust generously to taste.

Set Up for Success

Before you dive in, gather and prep your veggies so everything flows smoothly. Chop zucchini, peppers, onion, and tomatoes about the same size to ensure even cooking. Your crockpot should be clean and ready—no need for extra oil here, as the veggies release natural juices.

Step-by-Step: Summer Vegetable Stew Recipe

1. Combine all chopped vegetables and broth in your crockpot.
2. Season generously with salt and pepper.
3. Set your crockpot to low and cook for 6 hours.
   ⭐

   Chef’s Notes & Success Tips

   For the best texture, cut vegetables into similar sizes so nothing gets mushy or undercooked. If you like a thicker stew, finish with a quick mash of some veggies before serving. And remember, fresh herbs like basil or parsley make lovely finishing touches just before serving.

4. Serve warm with plenty of crusty bread to soak up every drop.

Flavor Twists for Summer Vegetable Stew Recipe

• Add a diced potato or two for a creamier, heartier texture.
• Stir in a spoonful of pesto or a drizzle of good olive oil for an aromatic boost.
• Swap bell peppers with diced eggplant for a deeper, earthier flavor.
• Include a pinch of smoked paprika or cumin to give the stew a subtle smoky warmth.
• Add fresh chopped garlic in the last hour of cooking for extra pungency.
• Finish with fresh lemon zest or a squeeze of lemon for a bright, uplifting contrast.

Storage & Make-Ahead Tips

• Store: Refrigerate leftover stew in an airtight container for up to 4 days. Flavors continue to meld afterward—often tasting even better.
• Freeze: Cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
• Reheat: Warm slowly over low heat, stirring occasionally to avoid scorching. Add a splash of broth or water if it seems too thick.
• Make-ahead: Chop vegetables the day before to save prep time. You can also assemble everything in your crockpot insert, cover, and refrigerate overnight before cooking.

Summer Vegetable Stew Recipe FAQs

• Can I cook this stew on the stove instead of a crockpot? Absolutely! Simmer in a heavy pot over low heat for about 45 minutes to an hour until veggies are tender.
• What if I don’t have vegetable broth? Water works in a pinch—just boost seasoning with herbs or a pinch of vegetable bouillon for extra depth.
• How do I add protein to this stew? Stir in canned beans like cannellini or chickpeas near the end of cooking for an easy plant-based protein.
• Can I substitute fresh tomatoes with canned? Yes, use roughly 1 can (14 oz) of diced tomatoes with their juice. The flavor will be slightly different but still delicious.
• Should I peel the zucchini? I like to leave the skin on for color and texture—it’s tender and adds nutrients once cooked down.

Print