Summer Vegetable Stew

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!

Yields: 4 servings



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.