Low Carb Mixed Vegetable Stew
Cozy up with a hearty and nourishing bowl of **Low Carb Mixed Vegetable Stew**, a vibrant, flavor-packed dish that’s as delicious as it is healthy. This vegetable-forward recipe combines a medley of fresh produce like zucchini, red bell pepper, cauliflower, and broccoli, simmered in a savory broth infused with aromatic garlic, thyme, and oregano. Perfect for meal prep or a quick weeknight dinner, this one-pot wonder is low in carbs yet brimming with nutrients, thanks to the addition of spinach and a finishing sprinkle of fresh parsley. With just 15 minutes of prep time and customizable servings, this stew is ideal for anyone seeking a wholesome, gluten-free, and keto-friendly option that doesn’t skimp on taste. Garnish with extra parsley for a pop of color and serve it hot to enjoy its soul-warming goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 units celery stalks, chopped
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 14.5 ounces diced tomatoes, canned
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 4 minutes.
Stir in the chopped celery, diced zucchini, and diced red bell pepper, and cook for another 5 minutes until the vegetables begin to soften.
Add the cauliflower and broccoli florets to the pot and stir to combine with the other vegetables.
Pour in the canned diced tomatoes with their juice and the vegetable broth.
Season the stew with dried thyme, dried oregano, salt, and black pepper. Stir to mix well.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 25 minutes, or until the vegetables are tender.
Stir in the baby spinach and cook for another 5 minutes until the spinach is wilted.
Remove the pot from the heat and stir in the fresh chopped parsley.
Serve the stew hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5389 mg | 234% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 43.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4233 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
