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Summer Vegetable Stew

  • 1/2 cup diced onion
  • 2 tsp garlic, minced
  • 2 Tbs butter
  • 2 cups diced potatoes
  • 2 cups diced carrots
  • 14 oz vegetable broth
  • 1 medium zucchini, diced
  • 2 large tomatoes, diced
  • 14 oz sweet corn
  • 2 sage leaves
  • 1 can evaporated milk
  • 2 Tbs cornstarch

In a large stockpot, heat butter over medium heat.  Add onions, garlic, potatoes, and carrots.  Cook for 5 minutes, stirring often, until onions are translucent.  Add the vegetable broth.  Cover and cook for 15 minutes or until potatoes are soft.  Add zucchini, tomatoes, corn, and sage.  Heat for another 10-15 minutes, until it begins to boil.  Mix evaporated milk with cornstarch.  Reduce heat and add this mixture to the pot.  Stir until stew is combined.  Simmer an additional 10 minutes.  Eat!


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