Low Fat Hearty Stewed Vegetables
Savor the wholesome goodness of **Low Fat Hearty Stewed Vegetables**, a vibrant and nutrient-packed dish that's perfect for healthy eating without sacrificing flavor. This comforting recipe features a colorful medley of fresh vegetables—carrots, celery, red bell pepper, zucchini, yellow squash, and juicy tomatoes—slowly simmered in a fragrant low-sodium vegetable broth infused with aromatic herbs like thyme, rosemary, and bay leaf. With minimal olive oil and fresh parsley for a finishing touch, this low-fat vegetable stew delivers rich, satisfying taste in every bite. Ready in under an hour, it's an ideal option for meal prep or a quick weeknight dinner. Serve it hot with crusty bread or over hearty grains for a balanced and delicious meal. Keywords: low-fat vegetable stew, healthy vegetable dinner, hearty vegetarian recipe.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 3 medium fresh tomatoes, chopped
- 4 cups low-sodium vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook, stirring frequently, for about 5 minutes until the onion is translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the sliced carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
Stir in the diced red bell pepper, zucchini, and yellow squash. Cook for another 5 minutes until all vegetables are slightly tender.
Add the chopped tomatoes, low-sodium vegetable broth, and bay leaf. Stir in the dried thyme and rosemary.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Stir occasionally.
Add salt and black pepper to taste. Remove and discard the bay leaf.
Stir in the fresh parsley just before serving.
Serve the stew hot with crusty bread or over cooked grains like quinoa or brown rice for a complete meal.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 43.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 4106 mg | 87% | |
*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.
