Hearty Summer Vegetable Stew Recipe
A hearty and healthy Summer Vegetable Stew featuring zucchini, bell peppers, tomatoes, and onion slow-cooked to perfection in vegetable broth. This comforting stew is easy to prepare in a crockpot, allowing flavors to meld beautifully, making it perfect for a warm, nourishing meal served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 zucchini, chopped
- 2 bell peppers, chopped
- 1 onion, diced
- 4 tomatoes, chopped
Liquids
- 2 cups vegetable broth
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Wash and chop the zucchini, bell peppers, tomatoes, and dice the onion into evenly sized pieces to ensure uniform cooking.
- Combine ingredients: Place all the chopped vegetables into the crockpot. Add the vegetable broth over the veggies to provide moisture for slow cooking.
- Season: Sprinkle salt and pepper to taste over the mixture, adjusting seasoning as preferred.
- Cook: Cover and cook the stew on low heat for 6 hours in the crockpot to allow the flavors to develop and vegetables to become tender.
- Serve: Once cooked, serve the summer vegetable stew warm, ideally paired with crusty bread for dipping and added texture.
Notes
- You can customize the stew by adding your favorite herbs such as thyme or basil for extra flavor.
- For a richer stew, consider adding a splash of olive oil before serving.
- This stew is vegetarian and can easily be made vegan by ensuring the bread served is vegan-friendly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Find it online: https://alinacooks.com/hearty-summer-vegetable-stew-recipe/
