19 Best Vegetable Stew Recipes Ever Featured in Magazine

5. Summer Vegetable Stew

Ingredients

• 1 medium onion, chopped
• 1 TBSP chopped fresh garlic
• 2 tablespoons jalapeno, chopped (adjust to taste)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 cups chunked red potatoes
• 1 28-oz can diced tomatoes (undrained)
• 2 cups cut fresh green beans
• 2 cups sliced zucchini or yellow squash
• 2 cups corn kernels, (frozen and thawed, or fresh)
• 2 tablespoons chopped fresh cilantro
• grated cheddar cheese and Greek yogurt for garnish

Instructions

1. Spritz a large stockpot with oil.
2. Saute peppers, garlic, and onions until onions are translucent and garlic becomes fragrant. (about 2-3 minutes)
3. Add in cinnamon and cloves. Stir to coat vegetables.
4. Add in potatoes, stir to combine. Cover and cook another 4-5 minutes till potatoes have softened a bit. Stirring occasionally.
5. Add green beans and tomatoes. Cover and cook another 4-5 minutes.
6. Add the squash and corn to the pot. Stir to combine with other ingredients. Reduce heat to low, cover simmer till vegetables are done to your liking. I usually just heat it through.
7. Add water 1/4 cup at a time if it seems like it needs it. However, this is a thick stew – not a soup
8. Garnish with cheese, Greek yogurt, and cilantro. Salt to taste.

Recipe Source