May 162017
 
 May 16, 2017  Posted by on May 16, 2017 Recipes Tagged with: ,  Add comments
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Make use of summer's bounty with this Summer Vegetable Stew

Make use of summer’s bounty with this Summer Vegetable Stew

Our jalapeno peppers

One of our jalapeno peppers.

Because we’ve been busy (and I’ve been a bit lazy), we didn’t do much planting this year.  But, we still have our peppers planted from last year, and they are doing quite well.  However, my sons went to a food coop and received more squash and tomatoes than they could handle.  So now, I have a freezer full of squash and tomatoes.  When I say a freezer full, I mean, I bought a frozen pizza and couldn’t find room for it.  Yeah!  That much.

The conversation

The phone conversation went something like this:

Daniel and Josh: Hey Momma.  We went to that food coop.  They told us to pop the trunk.  They loaded it up, closed the trunk, and we drove off.  We got some squash and tomatoes that we can’t use.  You want some?

Me: Sure.  How much did you get?

Daniel and Josh: We got a few boxes.

A few boxes?

Having never been to a food coop like this, I didn’t know what he meant by boxes.  I was thinking 10 or 12 tomatoes and about the same amount of squash.  Nope.  After I gave away two grocery bags full of tomatoes and about 20 of the squash, I still had two huge boxes of squash and two huge boxes of tomatoes in varying degrees of ripeness.  The lids sat cockeyed on the boxes and wouldn’t even close – AFTER giving so much of it away.  We had so much that we could never use, I even put out a call on Facebook:

I have put away 13 gallons of chopped tomatoes and still have about that many to go. I’m also putting away about 8 gallons of sliced yellow squash, and 1 gallon of green tomatoes – and more to go.  Does anybody want some? Message me

Can you believe this is a PARTIAL box of the tomatoes?  Unfortunately, since I was overwhelmed by the sheer number, I didn’t think to snap a photo of all of it.  Frankly, I had an all-day date with my Ninja food processor and mandolin making chopped tomatoes, tomato sauce, and sliced squash.  Considering I didn’t want the veggies to go bad (or ripen further), I even gave up a day of target practicing in the backyard for this, y’all.  Also, those green tomatoes were already almost too ripe. Because I’m Southern and recognize the value of a green mater, I ain’t ripening those bad boys.  Not even thinking about it.  So, I froze them (I actually have two more gallon size bags), and will be frying them up for a fish fry if we go to one this summer.  So, thanks, boys 😀

So, I made Summer Vegetable Stew

Mind you; I had already given away a BUNCH, too.

Needless to say, I’m gonna be cooking lots of tomatoes and squash this summer, and I’m glad that I didn’t plant any.  So, I set out to find some recipes incorporating jalapenos, tomatoes, squash, and some green beans I had sitting in my fridge.  I used 28-oz of my frozen tomatoes and my home-grown peppers for this.  But don’t let that stop you from using canned.  I made this wonderful stew inspired by a recipe from the Moosewood Lodge.

This thick stew uses no added water. But, if you want to thin it out a bit, use a little stock or water at the end of cooking.

Summer Vegetable Stew

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes

Yields: 4 servings

Succulent Summer Stew uses surprise ingredients - cloves and cinnamon - to bring out the flavors of the vegetables.

If your summer garden brims with squash, green beans, and tomatoes, put them to work in this simple summer vegetable stew. It uses no water and makes a thick, hearty meal. Two surprise ingredients – cinnamon, and cloves – enhance the flavors. Feel free to adjust the heat by varying how much chopped peppers you use. I like to use red jalapenos for this dish for an even extra kick!

  • 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

Spritz a large stockpot with oil.

Saute peppers, garlic, and onions until onions are translucent and garlic becomes fragrant. (about 2-3 minutes)

Add in cinnamon and cloves. Stir to coat vegetables.

Add in potatoes, stir to combine. Cover and cook another 4-5 minutes till potatoes have softened a bit. Stirring occasionally.

Add green beans and tomatoes. Cover and cook another 4-5 minutes.

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.

Add water 1/4 cup at a time if it seems like it needs it. However, this is a thick stew - not a soup. If you are looking for a summer soup, try my Three Sisters Summer Soup Recipe.

Garnish with cheese, Greek yogurt, and cilantro. Salt to taste.

Nutrition information

Calories 244, Total Fat 4 g, Cholesterol 6 mg, Sodium 80 mg, Potassium 1184 mg, Total Carbohydrate 49 g, Dietary Fiber 9 g, Sugars 14 g, Protein 9 g, Vitamin A 44 %, Vitamin C 96 %, Calcium 15 %, Iron 14 %

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.

Nutrition

  • Calories: 244
  • Fat: 4 grams
  • Carbs: 49 grams
  • Protein: 9 grams
Summer Vegetable Stew with Cinnamon and Cloves. Your mouth will be watering before it's done cooking. Thank goodness this vegetarian stew cooks fast.
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Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

  41 Responses to “Summer Vegetable Stew – or what to do with all those co-op veggies.”

  1. This summer vegetable looks delicious! I will definitely give it a try this summer… Whenever it decides to show up. 🙂

  2. I think I will try making this vegetable stew. My grandson does not like being spoon fed. He wants to pick up his food with his fingers and put it in his mouth. These veggies would be nice. I’d put them in his bowl and he can pick the ones he likes. 🙂

  3. I love vegetables and this dish juts looks healthy and delicious. I love it.

  4. OMG! That’s a lot. The recipe looks amazing. I should try that for my daughter.

  5. What a yummy looking recipe! I love the idea of a soup for summer, full of fresh veggies! I’ll have to see if I can make a soup from my fresh produce now!

  6. This is such a brilliant idea, I often don’t have enough fresh veggies around but with summer here and farmers market being opened, I am certainly to have to use up this idea from you. I like the idea of a vegetable stew!

  7. This looks delicious! I love a hearty vegetable stew – especially with good bread on the side. That is a perfect summer meal to me.

  8. Your summer stew looks so delicious. I have never made this will many vegetables but would like to give it a try.

  9. Such a great idea! We grow a ton of veggies and tend to have so many extras we need to use!

  10. I love making stews but have always thought of them as a winter food. I’m definitely going to have to try a summer version like this.

  11. I just love a good vegetable stew. They are so filling and hearty. I am going to have to try out your recipe next time I make it.

  12. I can’t believe that they gave you so much squash and tomatoes that is amazing. This summer veg soup looks easy to prepare and easy on the eye. Yum x

  13. This recipe really sounds very nice. When I give it a go, I will stick with the quantities specified in your recipe though…and not over do it! Good you managed a great way to utilize all you had left over though. I just hate waste and this looks really yummy.

  14. I love throwing vegetables in a pot and making a stew or soup. I can’t even imagine all the veggies you got.

  15. I love these recipes. I don’t do a co-op but we do go to farmers markets and load up. I am learning to can and really love it!

  16. That actually looks really yummy!! I am not usually a fan of vegetable stew but that looks really refreshing.

  17. Wow! That sounds like a lot of veggies! I love what you did with them. This combination is perfect for summer.

  18. What a great way to put all those veggies to good use. I like that the recipe is pretty easy too!

  19. Oh this is perfect for the summer! I tend to go CRAZY at farmer’s markets and farm stands and wind up with way too much fresh veggies and fruits, more than I know what to do with!

  20. Wow! That’s a whole lot of tomatoes and squash! The stew looks delicious and it’s really healthy. Can you suggest any vegan toppings? If not, thats okie, just thought I’d ask.

  21. Yummy!! I would love to get my hands on a few boxes of fresh veggies. With 4 kids we go through a lot of them! This stew looks like it would be delicious. Will have to try 🙂

  22. What a great idea – that looks delicious! Nothing better than fresh vegetables!

  23. Wooooo! So awesome to get all of those fresh veggies. I’m always looking for ways to get more veggies in to my toddlers and I think this soup is a great recipe to try for them.

  24. That’s really a lot of tomatoes and squash. That recipe also looks tasty. Quick and easy meals in the summer are a gift.

  25. First off I need to know how you prep and freeze squash and tomatoes. Second that soup looks amazing. I am so making some this weekend. i love a good bowl of soup.

    • On the squash, I just sliced them up and put them in the bags. It’s important to make sure they are dry. With the tomatoes, I diced them in a food processor, measured them out (with their liquid) to 15 oz each (so it’s equivalent to one can) and froze them. When I need diced toms, I just thaw them out.

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