This Summer Vegetable Stew Is:
- Loaded with Produce
- Versatile: Swap your favorite veggies that you have on hand
- Vegan, gluten free, dairy free, and oil free!
Our garden is producing amazing vegetables, at a bit of an alarming rate! Every time I step outside I feel like our green beans have multiplied… even when I’ve picked them the day before. This is a great way to use fresh garden produce, or enjoy your haul from your local farmer’s market or farm stands.
Since we live in a pretty rural area of Massachusetts, there are tons of little farm stands and coolers at the end of people’s driveways selling fresh eggs, corn, squashes, and beans. If we didn’t grow our own, we could easily “shop” for tons of produce just by driving around our neighborhood.
What’s In This Summer Vegetable Stew Recipe?
- Potatoes: I used small yellow potatoes that we grew right in our garden. We planed these early in the spring, so we are going for two full potato harvests this year! You can use any vairety of poato just make sure they are cut into bite sized pieces for the soup.
- Carrots: This root vegetables gives this dish a light sweetness. It also provides amazing color in each spoonful.
- Zucchini: Also from my garden, I sliced up one small zucchini into quarter moons. You can use yellow squash or a cubes of butternut squash of you’d like instead.
- Corn: I used a no-salt-added canned corn for this, as our ears of corn aren’t finished growing yet!
- Bell Pepper: I used both green and red for color, but you can use your favorite variety of pepper.
- Green Beans: From the garden, crisp and fresh! I cut them into bite sized pieces to make it easier to enjoy in the soup.
- Water or Vegetable Stock: I used water, since we like to keep things pretty low in sodium, but if you want a littl extra flavor a nice veggie stock would be a great add in.
- Spices: Really only 2 in this dish: Herbes De Provance (my faaavorite spice blend!) and garlic salt for a little flavor. I also added a few shakes of red pepper flakes for some heat, but you can skip those if you prefer a milder stew.
- Coconut Milk: The secret to a light, rich, and creamy broth for this stew. I used a full-fat unsweetened variety, which even still gives the stew a rich and creamy flavor. Full fat coconut milk is still much better for you than heavy cream or milk, so don’t be afraid to add it in!
Serve This Stew With…
You can serve this stew as-is for a light lunch. We ended up eating our over rice for dinner, which was delilcious! This summer vegetable stew would also be a fantastic served over a pasta or with some rice noodles.
Don’t forget the bread! A hunk of crusty sourdough is this stew’s best friend. I wrote up an easy and totally do-able guide on 1 week to perfect sourdough bread. You can also make your own Dutch Oven bread, cast iron skillet bread, or clay pot bread too. I haven’t bought a big loaf of bread in years… its simple and easy to make at home, I’d definitely encourage anyone to try.
How Do I Make This Summer Vegetable Stew Recipe?
In a large soup pot add all the ingredients, except for the coconut milk.
Bring the soup to a boil and simmer on low heat for 40 minutes.
Remove from heat, add the coconut milk, and stir well to combine. Taste and adjust seasoning as needed.
Serve over rice, with crusty sourdough bread, or over a homemade biscuit and enjoy.
Other Delightful Summer Dinners Made With Fresh Garden Veggies!
As always, if you make this vegan summer vegetable stew recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Creamy Vegan Summer Vegetable Stew (Vegan, Gluten Free)
- 1/2 lb potatoes diced (I used small yellow potatoes)
- 2 carrots sliced
- 1 zucchini diced
- 1 14 ounce can corn, do not drain
- 2 bell pepper cut into strips, I used red and green
- 2 cups chopped green beans
- 2 cups No-Salt-Added Vegetable Stock
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon garlic salt
- 1 14 ounce can coconut milk full fat and unsweetened
- In a large soup pot add all the ingredients, except for the coconut milk.
- Bring the soup to a boil and simmer on low heat for 40 minutes.
- Remove from heat, add the coconut milk, and stir well to combine. Taste and adjust seasoning as needed.
- Serve over rice, with crusty sourdough bread, or over a homemade biscuit and enjoy.