If you’re looking for a taste of sunshine in a bowl, Summer Vegetable Stew is my forever go-to. Packed with the brightest flavors and a rainbow of garden-fresh produce, this one-pot wonder brings together tender vegetables, hearty beans, and a vibrant tahini drizzle for a cozy yet refreshing meal. It’s the kind of dish I make on repeat during warm months or anytime I want to channel a little summer energy into dinner. Whether you’re serving it to guests or savoring a quiet lunch outside, Summer Vegetable Stew always feels like pure, feel-good comfort.

Summer Vegetable Stew Recipe - Recipe Image

Ingredients You’ll Need

Let’s celebrate the magic of simple ingredients! Every item on this list has a special part to play: some bring bold flavors, some add creamy body, others lend pops of color or nutrients. Gather these pantry staples and fresh veggies for the best Summer Vegetable Stew experience.

Olive oil: Sets the stage by sautéing the aromatics and bringing all the flavors together.
Red onion: Adds sweetness and a gorgeous pop of color to the stew’s base.
Garlic cloves: Provide a savory, slightly spicy backbone; don’t skip or skimp!
Red bell pepper: Offers crunch, color, and a sweet, almost fruity note.
Zucchini: Brings a gentle, garden-fresh flavor and soft texture that’s perfect for stew.
Fine sea salt & black pepper: Essential for seasoning, drawing out and balancing every flavor.
Dried basil & oregano: These Mediterranean herbs add unmistakable summery flair.
Red pepper flakes (optional): A pinch for warmth and a hint of subtle heat.
White beans (cooked or canned): Creamy, protein-packed, and powerfully satisfying.
Tomatoes: Provide natural acidity and juiciness, helping to create a luscious broth.
Vegetable broth: The flavorful foundation that ties everything together.
Kale: Adds vibrant color and hearty greens, wilting into the stew just enough.
Lemon juice: A squeeze wakes all the flavors up with bright acidity at the end.
Tahini: The secret to creaminess in the accompanying sauce.
Water, nutritional yeast, maple syrup, garlic (for sauce): Work together to build the rich, zesty tahini drizzle.
Fine sea salt & black pepper (for sauce): Adjusts the taste of your sauce to perfection.

How to Make Summer Vegetable Stew

Step 1: Sauté Onion and Garlic

Pour the olive oil into a large pot and bring it to medium heat. Add your diced red onion, minced garlic, and a generous pinch of salt. Sauté everything for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent—the kitchen already starts smelling amazing at this step!

Step 2: Add Bell Pepper and Zucchini

To the softened aromatics, add the diced red bell pepper and zucchini. Sprinkle in more salt and pepper, along with the dried basil, oregano, and red pepper flakes if you like a touch of heat. Let this cook together for another 5 minutes, letting the veggies soften slightly and the herbs release their irresistible fragrance.

Step 3: Add Beans, Tomatoes, and Broth

Toss in the white beans, juicy diced tomatoes, and all of the vegetable broth. Give everything a good stir, bring the stew to a simmer, and let it bubble away for about 5 minutes. The tomatoes will soften, the beans will warm up, and the stew will take on a lovely, lightly thickened consistency.

Step 4: Wilt in the Kale and Finish with Lemon

Scatter in your chopped kale and cook just until it wilts, about 2 minutes—don’t overdo it, you want the greens to stay beautifully green and vibrant. Pull the pot off the heat and stir in the fresh lemon juice. You’ll notice the flavor instantly perks up with a bright, lively finish!

Step 5: Prepare the Tahini Sauce

While your stew simmers, whip up the creamy tahini sauce. In a blender, combine tahini, water, nutritional yeast, maple syrup, garlic, fine sea salt, and black pepper. Blend until completely smooth and velvety. This sauce delivers an irresistible richness and depth when drizzled over the stew.

Step 6: Serve and Enjoy

Ladle the piping hot Summer Vegetable Stew into bowls, then finish with a generous drizzle of your homemade tahini sauce. Take a moment to admire all those summery colors before digging in—then get ready for compliments!

How to Serve Summer Vegetable Stew

Garnishes

I love topping this stew with plenty of fresh chopped herbs (basil or parsley work wonders), a sprinkle of extra nutritional yeast, or a squeeze of lemon. For a bit of crunch, toasted seeds or croutons make a delightful finish.

Side Dishes

Crusty bread is practically a must—it’s perfect for dunking and sopping up every bit of the flavorful broth. A crisp side salad or roasted potatoes can easily round out the meal if you want more variety on the table.

Creative Ways to Present

Try serving Summer Vegetable Stew in hollowed-out bread bowls for a rustic touch, or spoon it over fluffy quinoa or couscous for a heartier entrée. For potlucks, pour individual portions into small mason jars for a colorful and portable treat!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, transfer any leftover Summer Vegetable Stew into airtight containers. It will keep well in the refrigerator for up to 4 days. I always think the flavors deepen overnight, making leftovers especially delicious!

Freezing

For those who love to meal prep, this stew freezes beautifully. Ladle it (without the tahini sauce) into freezer-safe containers, leaving a bit of space for expansion. It’s best used within 2-3 months—just thaw overnight before reheating. Prepare the tahini sauce fresh for the best flavor and texture.

Reheating

To reheat, simply warm the stew on the stovetop over medium-low heat until it’s hot and bubbly. If it’s thickened a bit, stir in a splash of water or broth to loosen it up. The tahini sauce can be rewarmed gently or served at room temperature.

FAQs

Can I swap out any of the vegetables?

Absolutely! Summer Vegetable Stew is ultra-flexible. Feel free to add corn, green beans, eggplant, or whatever summer veggies you have on hand. Just aim for the same total volume so the stew stays balanced in texture and flavor.

What can I use instead of white beans?

Chickpeas or cannellini beans are excellent substitutes, offering their own creamy texture and subtle flavor. Even lentils, though smaller, bring a lovely heartiness if that’s what you prefer.

Is the tahini sauce required?

You can certainly skip it for a lighter stew, or if you don’t happen to have tahini on hand. That said, the sauce really boosts the creaminess and umami notes, so I highly recommend giving it a try at least once.

How do I make it spicier?

Increase the red pepper flakes, stir in a little harissa, or serve with a drizzle of your favorite hot sauce on top. Customize the heat to suit your taste and those you’re serving!

Can I make Summer Vegetable Stew ahead of time?

Definitely! This stew tastes even better after a day in the fridge. Just wait to add the lemon juice and tahini sauce until just before serving to keep everything fresh and zesty.

Final Thoughts

If you’ve never tried Summer Vegetable Stew, now’s your moment—it’s simple, colorful, and deeply satisfying. Full of sunny flavors and nourishing ingredients, it brings a burst of happiness to every bowl. Don’t wait for the perfect occasion; every day is the right day to treat yourself to this wholesome stew!

Summer Vegetable Stew Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 4–6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Summer Vegetable Stew is a hearty and flavorful dish that’s perfect for a light summer meal. Packed with fresh veggies, white beans, and a creamy tahini sauce, it’s a satisfying and nutritious option for lunch or dinner.

Ingredients

Scale

Stew:

2 tablespoons olive oil
1 medium red onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
2 medium zucchini, diced
½ teaspoon fine sea salt, plus more to taste
Freshly ground black pepper, to taste
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
3 cups cooked white beans or 2 cans (14 oz each), drained and rinsed
2 large tomatoes, diced
2 cups vegetable broth
1 bunch kale, stems removed and chopped
2 tablespoons lemon juice

Tahini Sauce:

2 tablespoons tahini
⅓ cup water
2 tablespoons nutritional yeast
2 teaspoons maple syrup
2 garlic cloves for sauce
½ teaspoon fine sea salt for sauce
Freshly ground black pepper for sauce

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, and a pinch of salt; sauté for 5 minutes until softened.
Stir in bell pepper, zucchini, additional salt, pepper, basil, oregano, and red pepper flakes; cook for 5 minutes.
Add white beans, tomatoes, and vegetable broth; bring to a simmer and cook for 5 minutes until tomatoes soften.
Stir in kale and cook until just wilted, about 2 minutes. Remove from heat and stir in lemon juice.
For the tahini sauce, blend tahini, water, nutritional yeast, maple syrup, garlic, salt, and pepper until smooth.
Serve stew with sauce drizzled on top or stirred in.