29+ Flavorful Summer Stew Recipes for Warm Weather Feasts

When the weather heats up, many of us crave something lighter, fresher, and still comforting enough to enjoy after a long day.

Summer stews are the perfect solution—packed with vibrant vegetables, fresh herbs, and lean proteins, they provide a satisfying, flavorful dish without weighing you down.

While stews are often associated with cozy winter months, there’s no reason why you can’t enjoy a hearty, flavorful stew during the warmer seasons.

In this blog post, we’ve rounded up 29+ summer stew recipes that highlight the best of the season’s produce, from sweet summer corn to juicy tomatoes and refreshing cucumbers.

Whether you prefer seafood, chicken, or plant-based options, these recipes are versatile enough to suit any taste.

Whether you’re hosting a summer dinner party or simply looking for a light and nourishing meal, these stews will keep you coming back for more!

29+ Flavorful Summer Stew Recipes for Warm Weather Feasts

As the days get longer and the temperatures rise, these 29+ summer stew recipes will keep your meals light, fresh, and bursting with flavor.

Whether you’re craving something creamy, spicy, or tangy, there’s a summer stew for every palate.

These recipes are designed to bring the best of the season into your kitchen, with ingredients that are healthy, vibrant, and simple to prepare.

So, grab your ingredients, get cooking, and let these stews transform your summer dining experience!

Summer Garden Vegetable Stew

This light and vibrant stew captures the essence of summer with a medley of fresh vegetables picked at their peak. Ideal for those looking to enjoy a hearty meal without the heaviness of winter stews, it’s packed with nutrients, color, and flavor that reflect the bounty of a summer garden.

Whether you’re harvesting from your backyard or the farmers’ market, this dish is a celebration of the season’s best.

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and halved
• 2 tomatoes, diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Add the carrots, zucchini, squash, and bell pepper. Cook for about 5–7 minutes until vegetables begin to soften.
3. Stir in the green beans, tomatoes, and vegetable broth. Season with thyme, salt, and pepper.
4. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes.
5. Stir in fresh basil just before serving.

This stew is as flexible as it is flavorful—swap in whatever vegetables you have on hand, and enjoy it with crusty bread or a light salad.

It’s the kind of meal that tastes like sunshine in a bowl and will leave you feeling nourished but never weighed down.

Spicy Coconut Corn & Chickpea Stew

Rich and creamy with a tropical twist, this summer stew combines the sweetness of fresh corn with the bold warmth of spices and the comforting heartiness of chickpeas.

The coconut milk ties everything together, making it perfect for a breezy summer dinner that’s both exotic and satisfying.

Ingredients:

• 1 tbsp coconut oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional for heat)
• 2 ears fresh corn, kernels sliced off
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Juice of 1 lime
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a pot, heat coconut oil over medium heat. Add onion and cook until translucent.
2. Stir in garlic and ginger, sautéing for a minute. Add cumin, turmeric, and cayenne; cook until fragrant.
3. Add corn and chickpeas; stir well to coat in spices.
4. Pour in coconut milk and broth. Bring to a simmer and cook for 15–20 minutes.
5. Add lime juice and season with salt to taste. Garnish with chopped cilantro.

This stew offers a delicious balance of creamy and spicy that feels indulgent yet refreshing.

The corn’s natural sweetness and the zing of lime give it a lightness that makes it great for warm evenings, served solo or over rice.

Heirloom Tomato & White Bean Stew

A rustic yet elegant dish, this stew makes heirloom tomatoes the star. Their juicy, tangy-sweet flavor pairs beautifully with creamy white beans and fragrant herbs.

It’s a minimalist stew that highlights the simplicity and beauty of summer produce, perfect for a slow weekend lunch or a charming alfresco dinner.

Ingredients:

• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 shallot, minced
• 4 large heirloom tomatoes, chopped
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 1/4 cup fresh parsley or basil, chopped

Instructions:

1. Heat olive oil in a skillet or saucepan over medium heat. Add garlic and shallot; cook until soft and lightly golden.
2. Add tomatoes, red pepper flakes, and oregano. Simmer for 10 minutes, stirring occasionally, until tomatoes break down.
3. Add white beans and cook for another 10 minutes, allowing flavors to meld.
4. Season with salt and pepper. Remove from heat and stir in fresh herbs.

This stew is proof that the simplest ingredients, when fresh and in season, can create the most memorable meals.

The tomatoes create a naturally rich broth, and the beans lend a velvety texture, making it an easy yet elegant addition to your summer recipe rotation.

Lemon Herb Chicken & Summer Squash Stew

This stew is light, zesty, and full of summer’s garden bounty. Tender chunks of chicken mingle with delicate squash and fresh herbs in a lemony broth that tastes bright and uplifting.

It’s perfect for anyone who wants a comforting, protein-rich dish that won’t feel heavy during warmer months.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 small zucchini, sliced
• 1 yellow squash, sliced
• 4 cups low-sodium chicken broth
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp rosemary
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Sauté chicken until browned and cooked through. Remove and set aside.
2. In the same pot, add shallot and garlic. Cook until fragrant.
3. Add zucchini and squash. Sauté for 3–4 minutes, then return chicken to the pot.
4. Pour in the chicken broth, add lemon zest and juice, and season with oregano, rosemary, salt, and pepper.
5. Simmer for 15–20 minutes until vegetables are tender. Garnish with fresh herbs.

With its light broth and citrusy aroma, this stew delivers freshness in every bite.

Serve it with crusty bread or a cool cucumber salad for a balanced summer dinner.

Summer Seafood & Tomato Stew

Inspired by Mediterranean coastal cuisine, this stew is a delicious way to enjoy fresh seafood in the summer.

Juicy tomatoes form the base of the broth, enhanced by garlic, white wine, and herbs, while shrimp and mussels add briny richness. It’s elegant enough for a dinner party yet simple enough for a weeknight treat.

Ingredients:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 4 large ripe tomatoes, chopped
• 1/2 cup dry white wine
• 1 cup seafood or vegetable broth
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed and debearded
• 1 tsp paprika
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until softened.
2. Add tomatoes, wine, and broth. Bring to a simmer and cook for 10 minutes until tomatoes break down.
3. Season with paprika, red pepper flakes, salt, and pepper.
4. Add shrimp and mussels, cover, and cook for 5–7 minutes until mussels open and shrimp are pink.
5. Discard any unopened mussels and garnish with parsley.

This stew brings the flavor of the sea to your table, making it ideal for a warm night with a glass of chilled wine.

Serve it with toasted baguette slices to soak up every last bit of the savory broth.

Sweet Potato, Kale & Black Bean Stew

This vegan-friendly stew is hearty, nutritious, and vibrant with summer colors.

The natural sweetness of sweet potatoes balances the earthy kale and protein-rich black beans, while a mix of spices brings it all together with depth and warmth. It’s both filling and energizing—a great choice for an active summer lifestyle.

Ingredients:

• 1 tbsp olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 3 cups vegetable broth
• 2 cups chopped kale
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. In a pot, heat olive oil over medium heat. Add onion and garlic; cook until soft.
2. Add sweet potatoes, cumin, and paprika. Stir to coat the potatoes in spices.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add black beans and kale; simmer for another 5–7 minutes until kale is wilted and potatoes are tender.
5. Finish with lime juice and season to taste.

This stew is a colorful, wholesome dish that satisfies without weighing you down. It’s a meal in a bowl, packed with fiber, flavor, and summer vibes.

Enjoy it hot, or serve it slightly chilled for a refreshing twist.

Peach & Basil Chicken Stew

This stew combines the sweetness of ripe peaches with the savory depth of chicken, all heightened by the fresh, aromatic flavor of basil.

The vibrant flavors make it a perfect dish for summer evenings, offering both sweetness and a subtle savory balance that makes each spoonful a delight.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
• 1 red onion, sliced
• 2 cloves garlic, minced
• 3 ripe peaches, peeled and chopped
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the chicken and cook until browned.
2. Add the onion and garlic, cooking until softened and fragrant.
3. Stir in the peaches, chicken broth, thyme, cinnamon, salt, and pepper.
4. Bring to a simmer and cook for 20–25 minutes, until the chicken is fully cooked and the peaches are tender.
5. Stir in fresh basil just before serving.

This stew is a perfect summer dish that brings together the bright sweetness of peaches and the savory richness of chicken.

It’s great served with rice, quinoa, or a light salad for a balanced and flavorful meal.

Summer Corn & Potato Chowder

Rich and creamy, yet light enough for summer, this corn and potato chowder is a comforting bowl of goodness.

The sweetness of the corn shines through, complemented by the soft potatoes and a hint of smoky flavor from the bacon. It’s a filling dish that’s perfect for a cozy summer lunch or dinner.

Ingredients:

• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 large potatoes, peeled and diced
• 3 ears of fresh corn, kernels sliced off
• 4 cups vegetable broth
• 1 cup half-and-half or milk
• Salt and pepper to taste
• 1/4 cup fresh chives, chopped

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving some bacon fat in the pot.
2. Add the onion and garlic to the pot, cooking until softened.
3. Add the potatoes and corn, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
4. Stir in the half-and-half, season with salt and pepper, and simmer for an additional 5 minutes.
5. Garnish with crispy bacon and fresh chives before serving.

This chowder is creamy without being overly rich, thanks to the fresh corn and the lighter base of half-and-half.

It’s perfect for a summer evening when you want something hearty yet refreshing. Pair it with a side of crusty bread for a complete meal.

Grilled Veggie & Farro Stew

This stew is an ode to the flavors of summer grilling. A variety of grilled vegetables come together in a hearty yet light stew base, complemented by nutty farro and finished with a squeeze of lemon.

The result is a wholesome, satisfying dish that’s perfect for a summer dinner, full of texture, flavor, and a touch of smoky goodness.

Ingredients:

• 2 tbsp olive oil
• 1 medium eggplant, sliced
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 cup cooked farro
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley or basil for garnish

Instructions:

1. Preheat your grill or grill pan. Brush the eggplant, zucchini, and bell pepper with olive oil and grill them until tender and slightly charred.
2. Cut the grilled vegetables into bite-sized pieces and set aside.
3. In a pot, bring the vegetable broth to a simmer. Stir in the smoked paprika, salt, and pepper.
4. Add the grilled vegetables and farro, stirring to combine. Simmer for 10–15 minutes, allowing the flavors to meld.
5. Finish with lemon juice and fresh herbs.

This grilled veggie stew has all the flavors of a summer BBQ in a lighter, more comforting form.

The smoky grilled vegetables pair perfectly with the nutty farro, making for a filling and nutritious meal. Serve it with a crisp side salad or fresh pita for a refreshing touch.

Avocado & Lime Shrimp Stew

A fresh, tangy, and slightly creamy shrimp stew that highlights the vibrant flavors of summer. The addition of creamy avocado and zesty lime elevates the dish, making it both refreshing and satisfying.

It’s light but filling, making it perfect for a summer evening when you want something a bit different.

Ingredients:

• 2 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 2 tomatoes, chopped
• 3 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shrimp and cook until pink and opaque, about 3–4 minutes. Remove shrimp and set aside.
2. In the same pot, sauté onion, garlic, and bell pepper until softened, about 5 minutes.
3. Stir in corn, tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Return shrimp to the pot and cook for an additional 3–5 minutes to heat through.
5. Stir in diced avocado and lime juice just before serving. Garnish with cilantro.

This stew is a perfect blend of creamy and fresh, with the shrimp adding a nice balance to the light, tangy broth.

The avocado provides richness, while the lime keeps everything bright. Serve with tortilla chips or over rice for a satisfying meal.

Tomato Basil & Lentil Stew

This is a hearty and flavorful vegetarian stew that combines the richness of ripe summer tomatoes with the earthiness of lentils.

It’s a simple yet satisfying dish that makes the most of seasonal produce, with the bright notes of basil rounding out the flavors. Perfect for a wholesome summer lunch or light dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 large tomatoes, chopped
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar (optional for depth of flavor)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Add chopped tomatoes, lentils, vegetable broth, oregano, and red pepper flakes (if using). Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, or until lentils are tender.
3. Season with salt, pepper, and balsamic vinegar (if desired).
4. Stir in fresh basil just before serving.

This stew is a cozy, healthy option that’s packed with fiber and antioxidants.

The rich tomato base pairs perfectly with the lentils, making it hearty but not heavy. The fresh basil brings a burst of summer flavor, and a drizzle of balsamic adds an extra layer of complexity.

Summer Ratatouille Stew

A classic French dish, ratatouille brings together the flavors of summer vegetables like eggplant, zucchini, bell peppers, and tomatoes.

This stew is light, colorful, and packed with flavor, offering the perfect way to enjoy a variety of seasonal produce in one dish. It’s both nourishing and comforting, and great for serving with crusty bread or as a side to grilled meats.

Ingredients:

• 2 tbsp olive oil
• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 large tomatoes, chopped
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add eggplant, zucchini, and bell pepper. Cook for about 5 minutes until vegetables begin to soften.
2. Add onion and garlic, cooking for another 5 minutes.
3. Stir in tomatoes, thyme, basil, salt, and pepper. Bring to a simmer and cook for 20–25 minutes until all the vegetables are tender and the flavors have melded together.
4. Garnish with fresh parsley before serving.

Ratatouille is a perfect way to showcase the best of summer produce, and this stew version makes it easy to enjoy all those delicious flavors in a hearty, nourishing dish.

Serve with a slice of garlic bread or a fresh green salad to round out the meal.

Mango Chicken & Coconut Stew

This tropical-inspired stew brings together the sweetness of ripe mangoes with the creamy richness of coconut milk, perfectly complementing the savory chicken.

It’s light yet satisfying, with a hint of spice to elevate the flavors. This dish feels like a summer vacation in a bowl, making it perfect for warm nights.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 ripe mango, peeled and diced
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove and set aside.
2. In the same pot, add onion and garlic and sauté until soft.
3. Stir in the mango, coconut milk, chicken broth, ginger, cinnamon, cayenne pepper (if using), salt, and pepper.
4. Return the chicken to the pot and bring to a simmer. Cook for 20–25 minutes, until the chicken is fully cooked and the flavors meld.
5. Garnish with fresh cilantro before serving.

This stew is sweet, savory, and slightly spicy—perfect for those warm summer nights when you want something unique yet comforting.

Serve it with jasmine rice or over quinoa for a complete meal.

Grilled Peach & Pork Stew

This stew is an unexpected delight, combining the sweetness of grilled peaches with the savory depth of pork.

The smoky flavor from grilling adds an extra layer of complexity to the dish, making it a summer favorite that’s both filling and refreshing.

Ingredients:

• 2 tbsp olive oil
• 1 lb pork tenderloin, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 peaches, halved and grilled until charred
• 2 cups chicken broth
• 1 tsp fresh thyme, chopped
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1 tbsp balsamic vinegar
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add pork and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft.
3. Add the grilled peaches (roughly chopped) and chicken broth. Stir in thyme, coriander, salt, and pepper.
4. Bring to a simmer and cook for 15–20 minutes to let the flavors meld and the pork become tender.
5. Stir in balsamic vinegar for a touch of sweetness and acidity. Garnish with fresh basil before serving.

The grilled peaches bring a beautiful caramelized sweetness to this stew, while the pork adds depth and richness.

It’s a great dish to make when peaches are in season, offering a beautiful balance of sweet and savory flavors.

Spicy Sweet Potato & Black Bean Stew

This hearty and nutritious stew is perfect for summer, with the natural sweetness of the sweet potatoes balancing the earthiness of black beans.

A bit of heat from chili powder and smoked paprika gives it a spicy kick, while the lime juice adds a refreshing zest. It’s a vegan-friendly, protein-packed meal that’s both filling and energizing.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in sweet potatoes, black beans, tomatoes, vegetable broth, chili powder, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat to a simmer. Cook for 20–25 minutes until the sweet potatoes are tender.
4. Stir in lime juice and garnish with fresh cilantro before serving.

This stew is bursting with flavor and texture, offering a warm and satisfying dish that’s ideal for a summer lunch or dinner.

The smoky sweetness from the sweet potatoes and the richness of the black beans make this a great vegan option for anyone looking for a filling, plant-based meal.

Zesty Lemon & Herb Salmon Stew

This refreshing stew brings together the lightness of salmon with the bright, citrusy notes of lemon and fresh herbs.

Perfect for a warm summer evening, it’s packed with omega-3s, while the fresh lemon and herbs elevate the natural flavor of the fish, making it a delightful, healthy choice.

Ingredients:

• 2 tbsp olive oil
• 1 lb salmon fillets, cut into chunks
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup celery, chopped
• 4 cups fish or vegetable broth
• Zest and juice of 2 lemons
• 1 tsp dried dill
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the salmon chunks and cook until lightly browned. Remove the salmon and set aside.
2. In the same pot, sauté the onion, garlic, and celery until softened.
3. Add the broth, lemon zest, lemon juice, dill, turmeric, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Return the salmon to the pot and simmer for another 5–7 minutes, until the fish is cooked through.
5. Garnish with fresh parsley before serving.

This stew is light and packed with healthy ingredients, making it a great option for those looking to enjoy a flavorful seafood dish with a refreshing twist.

Serve with a side of roasted vegetables or a mixed greens salad for a complete meal.

Corn, Tomato & Cucumber Stew

A perfect no-cook, light summer stew that’s bursting with flavor, freshness, and color.

The combination of sweet corn, juicy tomatoes, and cool cucumbers is ideal for a warm day when you need something light but satisfying. This is a chilled or room-temperature stew that can be served as a starter or a main dish.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 2 large tomatoes, chopped
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey or agave (optional for sweetness)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine corn, tomatoes, cucumber, and onion.
2. In a small bowl, whisk together olive oil, vinegar, honey (if using), salt, and pepper.
3. Pour the dressing over the vegetables and toss to coat evenly.
4. Garnish with fresh cilantro before serving.

This stew is crisp, refreshing, and super easy to prepare, making it the perfect summer dish when you don’t want to heat up the kitchen.

It’s also a great side dish to serve alongside grilled meats or seafood.

Spicy Chickpea & Spinach Stew

A comforting, vegan-friendly stew that’s full of bold flavors, with spicy chickpeas and tender spinach cooked in a savory tomato base.

It’s hearty and filling, yet light enough to enjoy on a warm summer evening. The heat from chili flakes combined with the earthy flavors of chickpeas creates a rich and satisfying dish.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red chili flakes (adjust for spice level)
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
2. Stir in the chickpeas, diced tomatoes, cumin, smoked paprika, chili flakes, salt, and pepper. Bring to a simmer and cook for 15–20 minutes to allow the flavors to meld.
3. Add the spinach and cook until wilted, about 5 minutes.
4. Stir in lemon juice just before serving for a burst of brightness.

This stew is hearty and packed with protein, making it a great option for those following a plant-based diet.

The combination of chickpeas and spinach makes for a flavorful, wholesome meal that’s both filling and refreshing for summer. Serve it with a side of warm naan or couscous for a complete dish.

Grilled Chicken & Summer Squash Stew

A light and flavorful stew perfect for summer, this dish combines grilled chicken with tender summer squash and a medley of fresh herbs.

The grilling of the chicken adds a smoky depth, while the squash keeps the dish fresh and light. It’s a great option for an easy, wholesome summer dinner.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, grilled and cut into chunks
• 2 zucchinis, sliced
• 2 yellow squash, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions:

1. Grill the chicken breasts until fully cooked, then cut into bite-sized chunks.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook until softened.
3. Stir in the squash and zucchini, cooking for another 5 minutes until they begin to soften.
4. Add the chicken broth, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10–12 minutes, until the vegetables are tender.
5. Stir in the grilled chicken and simmer for an additional 5 minutes.
6. Garnish with fresh basil and serve.

This stew is light but satisfying, showcasing the best of summer squash and the smoky flavor of grilled chicken.

Serve with a slice of crusty bread or over couscous for a complete, well-rounded meal.

Mediterranean Lamb & Olive Stew

This Mediterranean-inspired stew features tender lamb, briny olives, and a burst of fresh vegetables, all simmered in a rich, savory broth.

The combination of herbs, garlic, and olives adds a beautiful complexity to the dish, making it a perfect choice for a flavorful summer dinner.

Ingredients:

• 2 tbsp olive oil
• 1 lb lamb shoulder, cut into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the lamb chunks on all sides, then remove and set aside.
2. In the same pot, add the onion, garlic, and bell pepper. Sauté for 5 minutes until softened.
3. Stir in the tomatoes, olives, vegetable broth, oregano, rosemary, salt, and pepper. Bring to a simmer.
4. Return the lamb to the pot and simmer for 30–40 minutes, until the lamb is tender.
5. Garnish with fresh parsley before serving.

This stew is hearty and flavorful, with a wonderful mix of savory lamb and briny olives that makes it truly stand out.

Pair it with a side of couscous or rice to soak up the delicious broth.

Watermelon & Cucumber Gazpacho Stew

A refreshing and cooling cold stew for hot summer days, this watermelon and cucumber gazpacho is the ultimate summer comfort food.

Packed with hydrating ingredients like watermelon, cucumber, and tomatoes, it’s a refreshing and light option that’s perfect as an appetizer or a light lunch.

Ingredients:

• 3 cups watermelon, diced
• 1 cucumber, peeled and diced
• 2 medium tomatoes, chopped
• 1/4 red onion, chopped
• 1 bell pepper, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lime
• Salt and pepper to taste
• Fresh mint or basil for garnish

Instructions:

1. In a blender, combine the watermelon, cucumber, tomatoes, onion, and bell pepper. Blend until smooth.
2. Add olive oil, red wine vinegar, lime juice, salt, and pepper. Blend again to combine.
3. Taste and adjust seasoning if needed. Chill in the refrigerator for at least 1 hour before serving.
4. Garnish with fresh mint or basil just before serving.

This gazpacho is a perfect chilled dish for summer. The watermelon adds a natural sweetness and juiciness, while the cucumber and tomatoes provide a refreshing, savory base.

It’s ideal for serving at outdoor gatherings or enjoying on a hot day when you need something light and hydrating.

Shrimp & Corn Chowder Stew

This creamy, coastal-inspired stew is a summery twist on traditional chowder.

Fresh shrimp and sweet summer corn make for a naturally sweet and savory combination, while a touch of cream gives it a smooth finish. It’s light enough for summer, yet hearty enough to satisfy.

Ingredients:

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 1 medium potato, diced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 3 cups seafood or vegetable broth
• 1/2 cup heavy cream or coconut milk
• 1 lb medium shrimp, peeled and deveined
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic, and cook until softened.
2. Stir in corn, diced potato, paprika, cayenne, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
3. Stir in cream and shrimp. Simmer for another 5–7 minutes, until shrimp are cooked through and pink.
4. Season with salt and pepper. Garnish with fresh chives before serving.

This stew brings the taste of the seaside right to your table.

It’s creamy, sweet, and brimming with fresh summer flavors—perfect with a crusty roll or side salad.

Eggplant, Chickpea & Tomato Stew

This Mediterranean-inspired vegan stew makes the most of eggplant’s creamy texture and chickpeas’ hearty bite.

With ripe summer tomatoes and a blend of warm spices, it’s a satisfying, protein-rich dish that feels light and earthy.

Ingredients:

• 2 tbsp olive oil
• 1 medium eggplant, cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh parsley or mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add eggplant and cook until golden brown and tender, about 10 minutes.
2. Add onion and garlic and cook for another 3–5 minutes.
3. Stir in chickpeas, tomatoes, cumin, cinnamon, salt, and pepper. Simmer for 15–20 minutes, until everything is tender and the flavors meld.
4. Garnish with chopped fresh parsley or mint before serving.

This stew is rich in flavor and nutrients, making it a satisfying plant-based meal.

Serve warm with couscous or over a bed of greens for a refreshing summer dinner.

Green Bean, Potato & Lemon Stew

This Greek-inspired summer stew is bright, citrusy, and brimming with seasonal produce. Tender green beans and new potatoes simmer in a lemony broth infused with garlic and herbs.

It’s a simple, rustic dish with bold flavor and a light, summery feel.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups green beans, trimmed and halved
• 2 medium potatoes, cubed
• Juice of 1 lemon
• Zest of 1 lemon
• 3 cups vegetable broth
• 1 tsp oregano
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
2. Add green beans and potatoes. Stir in lemon juice, zest, broth, oregano, salt, and pepper.
3. Bring to a boil, then lower heat and simmer for 20 minutes, or until vegetables are tender.
4. Garnish with fresh herbs before serving.

This light and tangy stew is perfect for warm evenings when you want something nourishing without the heaviness.

It pairs beautifully with grilled fish, roasted chicken, or a piece of crusty bread.