Summer Vegetable Stew Recipe

Name: Summer Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 large yellow onion, coarsely chopped; 1 bay leaf; 2 tablespoons olive oil; 2 large green bell peppers, coarsely chopped; 2 medium zucchini, cubed; 1 garlic clove, crushed; 4 large tomatoes, chopped (divided in half); 12 lb yellow potato, raw grated; 1 ½ cups kernel corn; ½ teaspoon black pepper; 2 cups diced cooked chicken (boneless skinless breasts preferred); 1 ¾ teaspoons marjoram

Servings: persons

1 large yellow onion, coarsely chopped
1 bay leaf
2 tablespoons olive oil
2 large green bell peppers, coarsely chopped
2 medium zucchini, cubed
1 garlic clove, crushed
4 large tomatoes, chopped (divided in half)
12 lb yellow potato, raw grated
1 ½ cups kernel corn
½ teaspoon black pepper
2 cups diced cooked chicken (boneless skinless breasts preferred)
1 ¾ teaspoons marjoram

1
In a dutch oven, saute the onion and bay leaf in the oil over medium heat for 4 minute.
2
The add the green pepper, zucchini and garlic; saute for 4 minute.
3
While the zucchini sautes, take 1/2 of the tomatoes and puree them in your blender.
4
Add the pureed tomatoes to the sauteed zucchini mixture along with the chicken, potato, corn, pepper and the remaining chopped tomatoes.
5
Bring to a boil, then reduce to a simmer over low heat and simmer for 10-15 minute.
6
Remove bay leaf, stir in marjoram and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large yellow onion, coarsely chopped, 1 bay leaf, 2 tablespoons olive oil, 2 large green bell peppers, coarsely chopped, and more.

Yes, Summer Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Stew

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