23+ Delicious Summer Stews Reecipes to Savor All Season Long

When the weather heats up, the idea of a heavy, hot meal might not sound all that appealing.

But summer doesn’t mean you have to abandon stews altogether!

In fact, summer stews can be light, refreshing, and packed with seasonal ingredients that’ll keep your taste buds excited without weighing you down.

Whether you’re looking for a hearty bowl to enjoy with a cool breeze or a chilled, refreshing stew perfect for a sunny afternoon, we’ve got you covered with 23+ summer stew recipes.

From hearty vegetable-packed stews to refreshing cold soups and seafood dishes, summer stews are versatile enough to cater to any palate.

Featuring fresh summer produce like tomatoes, zucchini, peaches, and basil, these recipes bring out the best of the season’s bounty.

In this post, we’ll explore a variety of summer stew ideas that are both satisfying and light, with flavors that perfectly match those warm, sunny days.

So, let’s dive into the stews that will become your summer go-to meals!

23+ Delicious Summer Stews Reecipes to Savor All Season Long

Summer is the season of fresh, vibrant ingredients and lighter meals that still pack a punch.

These 23+ summer stews offer a wide range of flavors, from hearty, savory dishes to refreshing cold soups and stews that are perfect for hot weather.

By using seasonal produce, herbs, and lean proteins, these stews allow you to enjoy filling meals without feeling bogged down by the heat.

So, whether you’re hosting a summer gathering, preparing a simple weeknight dinner, or looking for a cool dish to enjoy by the pool, there’s a stew here for every occasion.

Summer Garden Vegetable Stew

A bright and nourishing stew that celebrates the bounty of summer vegetables.

This dish is perfect for when your garden (or local market) is overflowing with fresh produce. It’s a vibrant, veggie-packed medley that’s light enough for summer but still comforting.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 zucchini, chopped
• 2 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed and halved
• 2 cups diced tomatoes (fresh or canned)
• 1 ½ cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• ¼ cup fresh basil, chopped
• Juice of ½ lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent (about 5 minutes).
2. Stir in zucchini, squash, and bell pepper. Cook for another 5 minutes until they begin to soften.
3. Add green beans, tomatoes, vegetable broth, thyme, salt, and pepper. Bring to a gentle boil.
4. Reduce heat and simmer uncovered for 20–25 minutes, or until all vegetables are tender.
5. Stir in fresh basil and lemon juice just before serving.

This stew is the essence of summer in a bowl. With each bite, you get the bright, crisp textures of seasonal vegetables and a comforting broth that doesn’t weigh you down.

It’s an ideal dish for vegetarians or anyone looking to enjoy lighter fare during hot weather.

Spicy Coconut Corn & Chickpea Stew

This stew brings a tropical flair to your summer meal plan.

Sweet corn and creamy chickpeas are paired with spicy chili and rich coconut milk for a bold yet balanced dish. It’s dairy-free, protein-rich, and bursting with warm-weather flavors.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 red chili (or ½ tsp chili flakes)
• 2 ears of corn, kernels removed (or 1 ½ cups frozen corn)
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk (13.5 oz)
• ½ cup vegetable broth
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Sauté onion, garlic, ginger, and chili until aromatic (about 5 minutes).
2. Add corn and chickpeas; stir for another 3 minutes to coat them in the spices.
3. Pour in coconut milk and broth. Stir well and bring to a simmer.
4. Cook uncovered for 15–20 minutes, stirring occasionally.
5. Stir in lime juice, adjust salt, and garnish with fresh cilantro before serving.

This stew is both comforting and refreshing.

The richness of coconut milk plays beautifully against the sweet crunch of corn and the heartiness of chickpeas, while chili adds just the right kick. It’s perfect on its own or served with crusty bread or jasmine rice.

Summer Seafood & Tomato Stew

A Mediterranean-inspired stew featuring fresh seafood simmered in a light tomato and herb broth.

It’s elegant yet easy to make and ideal for a late summer evening with a glass of chilled white wine.

Ingredients:

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 small fennel bulb, thinly sliced
• 1 can diced tomatoes (14.5 oz)
• 1 cup dry white wine
• 1 ½ cups seafood or fish stock
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• Salt and black pepper to taste
• 1 lb mussels, scrubbed and debearded
• ½ lb shrimp, peeled and deveined
• ½ lb firm white fish (like cod), cut into chunks
• ¼ cup fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add garlic and fennel; sauté until soft (about 6 minutes).
2. Add tomatoes, wine, seafood stock, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer uncovered for 10 minutes to develop flavor.
4. Add mussels, cover, and cook for 3 minutes.
5. Stir in shrimp and fish. Simmer for another 5–7 minutes, or until seafood is cooked through and mussels have opened.
6. Sprinkle with parsley and serve with lemon wedges.

This stew delivers ocean-fresh flavors with minimal effort.

The light tomato broth enhances the natural sweetness of the seafood without overpowering it. It’s a dish that tastes indulgent but remains light and perfect for warm weather dining.

Lemon Chicken Orzo Summer Stew

This sunny and satisfying stew blends tender chicken with orzo pasta and a bright lemony broth.

It’s light yet filling, with fresh herbs and vegetables bringing a seasonal twist. Perfect for a breezy summer dinner.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• ¾ cup orzo pasta
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• ¼ cup fresh dill or parsley, chopped

Instructions:

1. Heat oil in a large pot over medium heat. Add chicken and cook until lightly browned. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic until softened (about 5–7 minutes).
3. Return chicken to the pot and add chicken broth, oregano, salt, and pepper. Bring to a boil.
4. Stir in orzo and reduce heat to a simmer. Cook uncovered for 10–12 minutes, until orzo is tender.
5. Add lemon zest and juice, then stir in fresh dill or parsley before serving.

This stew is refreshing yet hearty, with the lemon adding a crisp brightness that makes it feel perfect for summer.

The orzo keeps it satisfying, and the tender chicken and herbs give it a light Mediterranean feel.

Sweet Potato & Black Bean Stew with Lime Crema

A vibrant, nutrient-rich stew featuring sweet potatoes, black beans, and bold southwestern spices.

Topped with a cooling lime crema, it’s a colorful and satisfying meatless option ideal for a summer evening.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 2 cups vegetable broth
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Lime Crema:

• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• Pinch of salt

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and bell pepper; sauté for 5–6 minutes.
2. Stir in sweet potatoes, cumin, and smoked paprika. Cook for 2 minutes to toast the spices.
3. Add black beans, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes, until sweet potatoes are tender.
4. While the stew simmers, mix lime juice, sour cream, and a pinch of salt to make the crema.
5. Serve stew hot, topped with a dollop of lime crema and a sprinkle of fresh herbs if desired.

This stew is bold and zesty with a cooling finish.

The sweet potatoes add richness and heartiness without making it feel heavy, and the lime crema is a refreshing contrast—ideal for summer flavors.

Tuscan White Bean & Kale Summer Stew

A rustic and wholesome stew inspired by Italian countryside cooking, this dish combines creamy white beans, fresh kale, and aromatic herbs.

It’s light, protein-rich, and perfect for those craving comfort without the weight.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 2 cans white beans (like cannellini), drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 tsp dried rosemary or Italian seasoning
• Salt and pepper to taste
• 1 tbsp red wine vinegar
• Grated Parmesan (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until fragrant (about 5 minutes).
2. Stir in beans, zucchini, and broth. Add herbs, salt, and pepper. Bring to a gentle simmer.
3. After 10 minutes, stir in chopped kale and continue simmering for another 10–15 minutes.
4. Add red wine vinegar just before serving to brighten the flavors.
5. Serve with grated Parmesan on top if desired, and crusty bread on the side.

This stew is packed with fiber and plant-based protein, making it nourishing and satisfying.

The use of fresh greens and a light broth gives it a breezy, summery vibe while still delivering on comfort and depth of flavor.

Hearty Summer Corn and Potato Stew

This hearty yet light stew combines the sweetness of summer corn with tender potatoes in a creamy broth, making it the perfect comfort food for the season.

With a hint of fresh herbs and a touch of cream, it’s satisfying without being too heavy.

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 3 cups fresh corn kernels (or frozen corn)
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened (about 5 minutes).
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
4. Stir in the corn, heavy cream, and thyme. Simmer for an additional 5 minutes.
5. Season with salt and pepper to taste, then serve garnished with fresh chives.

This creamy corn and potato stew has a perfect balance of sweetness and earthiness.

The creaminess makes it indulgent while the fresh herbs and corn keep it light and summery. It’s a delightful option for family meals.

Spicy Summer Chicken & Mango Stew

A vibrant and spicy stew that pairs the sweetness of mango with the savory richness of chicken, creating a delicious contrast of flavors.

The subtle heat from chili and the bright notes of lime and cilantro make this dish a fantastic summer choice.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red chili, finely chopped (or 1 tsp chili flakes)
• 2 ripe mangoes, peeled and diced
• 1 can diced tomatoes (14.5 oz)
• 1 cup chicken broth
• Juice of 1 lime
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion, garlic, and red chili until softened (about 5 minutes).
3. Add mango, tomatoes, chicken broth, lime juice, cumin, and paprika. Bring to a simmer.
4. Return the chicken to the pot and cook for 10-15 minutes, until chicken is fully cooked and the stew has thickened slightly.
5. Season with salt and pepper to taste, then serve topped with fresh cilantro.

This stew is a delightful mix of savory, sweet, and spicy flavors.

The juicy mango adds a refreshing sweetness, which balances beautifully with the heat from the chili. Perfect for those looking to add a tropical twist to their summer meals.

Mediterranean Chickpea & Spinach Stew

A simple, light, and healthy stew that’s packed with Mediterranean flavors.

With protein-rich chickpeas, vibrant spinach, and a flavorful tomato broth, this dish is both filling and refreshing, making it ideal for warm summer evenings.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 4 cups fresh spinach, roughly chopped
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft (about 5 minutes).
2. Stir in chickpeas, diced tomatoes, vegetable broth, oregano, smoked paprika, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 10-15 minutes to allow the flavors to blend.
4. Add the spinach and cook for an additional 5 minutes, until wilted and tender.
5. Serve hot, with a squeeze of lemon and a sprinkle of fresh parsley.

This Mediterranean stew is a great combination of fresh greens and hearty chickpeas, making it both light and satisfying.

The smoked paprika adds depth, while the spinach keeps it fresh and vibrant, perfect for any summer meal.

Summer Peach & Pork Stew

This stew combines the sweetness of ripe summer peaches with the savory richness of pork, creating a balance of sweet and savory flavors that are perfect for summer.

The juicy peaches lend a unique twist to the traditional pork stew, making it a standout dish.

Ingredients:

• 1 tbsp olive oil
• 1 lb pork shoulder, cut into chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 ripe peaches, peeled and chopped
• 2 cups chicken broth
• 1 tsp ground cumin
• ½ tsp cinnamon
• Salt and pepper to taste
• 1 tbsp honey
• Fresh basil or mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add pork and brown on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until softened (about 5 minutes).
3. Stir in peaches, chicken broth, cumin, cinnamon, salt, and pepper. Bring to a simmer.
4. Return the pork to the pot and cook for 30 minutes, until the pork is tender.
5. Drizzle with honey and stir to combine. Garnish with fresh basil or mint before serving.

This unique stew pairs the sweetness of peaches with the hearty pork, creating a dish that’s comforting but still light and fresh.

The combination of cinnamon and cumin brings warmth, while the honey elevates the flavor profile for an unforgettable summer dish.

Chilled Cucumber & Avocado Stew

A refreshing, cold stew that’s perfect for hot summer days.

This cool, creamy cucumber and avocado-based stew is blended with fresh herbs and citrus for a light yet satisfying meal. It’s like a soup, but served as a stew, making it an ideal choice for those seeking something cool and filling.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1 cup vegetable broth
• 1 tbsp fresh lime juice
• ½ cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. In a blender, combine cucumbers, avocado, vegetable broth, lime juice, and Greek yogurt. Blend until smooth and creamy.
2. Season with salt and pepper to taste.
3. Chill the stew in the refrigerator for at least 1 hour before serving.
4. Serve cold, drizzled with olive oil and garnished with fresh dill.

This chilled cucumber and avocado stew is the ultimate summer refresher.

The cool cucumbers and creamy avocado blend into a smooth, silky texture, while the lime and dill add a burst of flavor. It’s incredibly light, making it an excellent option for a hot day.

Summer Ratatouille Stew

A hearty yet light vegetable stew that showcases the best of summer produce.

Ratatouille is a classic French dish that features an array of colorful vegetables simmered in a fragrant tomato sauce. This version is lighter, ideal for a satisfying, meat-free summer meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 tomatoes, chopped
• 1 cup vegetable broth
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened (about 5 minutes).
2. Stir in the eggplant, zucchini, and bell peppers. Cook for about 5 minutes until the vegetables start to soften.
3. Add the tomatoes, vegetable broth, basil, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Cook uncovered for 20–25 minutes until the vegetables are tender and the stew has thickened.
5. Garnish with fresh basil before serving.

This ratatouille-inspired stew is full of rich, savory flavors.

The vegetables melt into the tomato broth, creating a comforting and healthy dish. It’s a perfect way to enjoy the flavors of summer produce in one satisfying bowl.

Grilled Summer Vegetable and Quinoa Stew

This vibrant stew combines smoky grilled vegetables with protein-packed quinoa in a light yet satisfying broth.

The grilling adds a delicious depth of flavor, while the quinoa provides a heartiness that makes this dish perfect for summer lunches or light dinners.

Ingredients:

• 1 tbsp olive oil
• 1 small zucchini, sliced
• 1 small eggplant, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cooked quinoa
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Drizzle the zucchini, eggplant, and bell peppers with olive oil, and season with salt and pepper. Grill the vegetables until they are tender and have grill marks (about 4-5 minutes per side).
2. In a large pot, combine the cooked quinoa, vegetable broth, garlic, and smoked paprika. Bring to a simmer.
3. Chop the grilled vegetables into bite-sized pieces and add them to the pot. Let the stew simmer for an additional 10 minutes to allow the flavors to meld together.
4. Serve the stew hot, garnished with fresh parsley.

This grilled vegetable and quinoa stew is full of rich, smoky flavors from the grilled vegetables, balanced by the lightness of the broth and quinoa.

It’s a satisfying yet refreshing dish for a summer day, full of vibrant colors and healthy ingredients.

Lemon-Tomato Shrimp Stew

A bright, citrusy shrimp stew that pairs sweet shrimp with a tangy lemon-tomato broth.

Perfect for summer evenings, this stew is light yet full of flavor, offering a satisfying seafood dish without feeling too heavy.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 ½ cups seafood or vegetable broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 lb shrimp, peeled and deveined
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened (about 5 minutes).
2. Stir in the cherry tomatoes and cook until they begin to break down, about 5 minutes.
3. Add the broth, oregano, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes to develop the flavors.
4. Add the shrimp, lemon juice, and lemon zest. Simmer until the shrimp are cooked through (about 5-7 minutes).
5. Serve the stew hot, garnished with fresh parsley.

This shrimp stew is wonderfully tangy with the lemon and tomatoes complementing the sweetness of the shrimp.

It’s light, flavorful, and perfect for a warm summer evening, offering just the right amount of freshness and zest.

Spicy Black Bean and Sweet Corn Stew

This vibrant stew brings together hearty black beans, sweet corn, and spicy flavors in a simple yet satisfying dish.

It’s packed with fiber and protein, making it a great meatless option for a hearty summer meal that’s still light and flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can black beans, drained and rinsed
• 2 cups corn kernels (fresh or frozen)
• 2 cups vegetable broth
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened (about 5-6 minutes).
2. Stir in the black beans, corn, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
3. Cook for 15-20 minutes, allowing the flavors to blend and the stew to thicken.
4. Stir in lime juice, then serve the stew hot, garnished with fresh cilantro.

This stew is a wonderful combination of sweet, savory, and spicy flavors. The black beans provide a hearty base, while the sweet corn and lime add brightness.

The chili powder and cumin give it a warm, kicky flavor that makes it a perfect summer dish.

Tomato Basil & Chickpea Stew

A simple yet flavorful stew that combines the richness of tomatoes with the heartiness of chickpeas.

The fresh basil gives this dish a burst of summer flavor, making it a perfect light and healthy meal.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can chickpeas, drained and rinsed
• 4 cups canned or fresh tomatoes (chopped)
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup fresh basil leaves, chopped
• Parmesan (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened (about 5 minutes).
2. Stir in chickpeas, tomatoes, vegetable broth, oregano, and dried basil. Bring to a boil, then reduce heat and simmer for 20–25 minutes, allowing the flavors to meld together.
3. Season with salt and pepper to taste.
4. Stir in fresh basil and serve hot, topped with grated Parmesan if desired.

This stew is light but filling, with a wonderful balance of flavors from the tomatoes, chickpeas, and fresh basil.

It’s a comforting dish that’s perfect for those warmer summer evenings when you crave something hearty yet refreshing.

Coconut Curry Fish Stew

A creamy, coconut-based stew that highlights the delicate flavors of fish and combines them with a rich, aromatic curry broth.

The coconut milk and spices offer a wonderfully tropical feel, making this a perfect stew for summer.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 can coconut milk (14 oz)
• 2 cups vegetable or fish broth
• 1 lb white fish fillets (like cod or tilapia), cut into chunks
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant (about 3–4 minutes).
2. Stir in curry powder and cook for 1 minute until the spices bloom.
3. Add coconut milk, vegetable or fish broth, and bring the mixture to a simmer.
4. Add the fish, bell pepper, and zucchini, and cook for 10–12 minutes until the fish is fully cooked through and tender.
5. Stir in lime juice and season with salt and pepper to taste.
6. Serve the stew hot, garnished with fresh cilantro.

This coconut curry fish stew is light and fragrant with a rich, creamy broth that feels luxurious but isn’t too heavy.

The combination of coconut milk, curry, and fresh fish makes it a delicious and satisfying meal for summer nights.

Roasted Red Pepper & Spinach Stew

This hearty yet light stew is perfect for those who want something nourishing but not too filling.

The sweetness of roasted red peppers paired with the earthiness of spinach creates a perfectly balanced dish, ideal for any summer day.

Ingredients:

• 2 red bell peppers, roasted, peeled, and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 cups fresh spinach
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened (about 5 minutes).
2. Stir in roasted red peppers, diced tomatoes, vegetable broth, smoked paprika, oregano, salt, and pepper. Bring to a simmer and cook for 15–20 minutes to allow the flavors to combine.
3. Add fresh spinach and cook until wilted, about 2–3 minutes.
4. Adjust seasoning as needed and serve hot, garnished with fresh parsley.

This stew is comforting but light, with the sweet, smoky flavor of the roasted peppers perfectly complementing the fresh spinach.

It’s a vibrant and nourishing dish that feels like a celebration of summer’s best produce.

Lemon & Herb Turkey Meatball Stew

This light yet hearty stew features tender turkey meatballs infused with fresh herbs, served in a lemony broth that gives it a zesty kick.

It’s a healthy and refreshing take on a classic comfort food dish, making it perfect for summer dining.

Ingredients:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups spinach, chopped
• Juice and zest of 1 lemon
• 1 tsp lemon zest (for garnish)
• Fresh parsley for garnish

Instructions:

1. In a bowl, mix together ground turkey, breadcrumbs, egg, parsley, basil, oregano, salt, and pepper. Shape into small meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove and set aside.
3. In the same pot, sauté onion and garlic until softened (about 5 minutes).
4. Pour in the chicken broth and bring to a simmer. Return the meatballs to the pot, and cook for 15–20 minutes until the meatballs are fully cooked through.
5. Stir in spinach, lemon juice, and lemon zest. Cook for another 2–3 minutes.
6. Serve hot, garnished with additional lemon zest and fresh parsley.

This turkey meatball stew has a vibrant, zesty flavor thanks to the lemon and fresh herbs.

It’s light yet satisfying, with the turkey meatballs adding protein and texture while the broth stays refreshing and summery.

Summer Squash & Bean Stew

This hearty, vegetarian stew is filled with the sweetness of summer squash and the richness of beans.

A healthy and satisfying dish, it’s a perfect option for those looking to incorporate more plant-based meals into their summer repertoire.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchinis, chopped
• 2 yellow squash, chopped
• 1 can white beans (like cannellini or navy), drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened (about 5 minutes).
2. Add zucchini, yellow squash, and beans, and cook for an additional 5 minutes, stirring occasionally.
3. Pour in vegetable broth, thyme, basil, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, until the squash is tender.
4. Adjust seasoning as needed and serve hot, garnished with fresh basil.

This summer squash and bean stew is light, fresh, and packed with vitamins and nutrients.

The squash is tender, while the beans add heartiness and protein, making it a perfect meal for warm days.

Watermelon & Tomato Gazpacho Stew

A refreshing twist on a classic gazpacho, this stew blends sweet watermelon with tomatoes, cucumbers, and a touch of lime.

It’s the perfect chilled dish for hot summer days, offering a cooling and hydrating meal.

Ingredients:

• 3 cups watermelon, cubed
• 2 cups tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/2 red onion, chopped
• 1 small red bell pepper, chopped
• 1 cup tomato juice
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. In a blender or food processor, combine watermelon, tomatoes, cucumber, red onion, red bell pepper, tomato juice, and lime juice. Blend until smooth.
2. Drizzle in olive oil while blending, then season with salt and pepper to taste.
3. Chill the soup in the refrigerator for at least 1 hour.
4. Serve cold, garnished with fresh mint.

This watermelon and tomato gazpacho is an incredibly refreshing dish, perfect for hot summer days.

The natural sweetness of the watermelon pairs beautifully with the tartness of the tomatoes, creating a cooling stew that’s both hydrating and delicious.