Description
A light and flavorful Summer Vegetable Stew featuring fresh zucchini, bell peppers, carrots, and tomatoes simmered in vegetable broth with aromatic garlic, onions, and basil. This healthy, comforting stew is perfect as a nutritious main or side dish and comes together easily on the stovetop in under an hour.
Ingredients
Scale
Vegetables
- 2 cups zucchini, chopped
- 1 cup bell peppers (red and yellow), chopped
- 1 cup carrots, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Liquids and Herbs
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- ¼ cup fresh basil, chopped
Other
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare vegetables: Wash and chop the zucchini, bell peppers, carrots, and dice the onion into bite-sized pieces to ensure even cooking and easy eating.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until translucent and fragrant, about 3 to 4 minutes.
- Cook vegetables: Add chopped zucchini, bell peppers, and carrots to the pot. Cook while stirring occasionally for 5 minutes until the vegetables start to soften.
- Add tomatoes and broth: Stir in the can of diced tomatoes with their juices, then pour in the vegetable broth until the vegetables are fully submerged.
- Season and simmer: Add salt, pepper, and any other preferred spices. Bring the stew to a gentle simmer over low heat, allowing the flavors to meld.
- Simmer to finish: Let the stew simmer uncovered for 20 to 30 minutes until all vegetables are tender and the stew is flavorful. Stir in the fresh chopped basil just before serving to maintain its bright herbal taste.
Notes
- Use fresh, seasonal vegetables for best flavor.
- Feel free to add other vegetables such as green beans or corn for variety.
- Adjust seasoning according to taste; a pinch of smoked paprika or chili flakes can add depth.
- This stew can be served warm or at room temperature, making it great for leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
