Low Sodium Hearty Potato Stew
Warm, comforting, and packed with wholesome ingredients, this Low Sodium Hearty Potato Stew is a nourishing twist on a classic favorite. Featuring tender russet potatoes, vibrant vegetables like carrots, celery, and green beans, and seasoned with fragrant dried herbs like thyme and rosemary, this stew is big on flavor while being gentle on sodium. A base of low-sodium vegetable broth provides a rich, savory foundation, while the addition of frozen peas and a fresh parsley garnish keeps it light and fresh. With just 20 minutes of prep time and a straightforward stovetop cooking method, this recipe is perfect for busy weeknights or casual family dinners. Ideal for those watching their salt intake, this hearty and satisfying stew proves that you don’t need extra sodium to enjoy a bowl full of comfort. Serve it with crusty whole-grain bread or a simple green salad for a complete, heart-healthy meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 large Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 Celery stalks, diced
- 4 large Russet potatoes, peeled and diced
- 6 cups Low-sodium vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 1 cup Frozen peas
- 0.25 cup Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots and diced celery to the pot and cook for 5 more minutes, stirring occasionally.
Add the diced potatoes and low-sodium vegetable broth to the pot.
Toss in the bay leaf, thyme, rosemary, and black pepper, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the potatoes are tender.
Add the green beans to the pot and simmer for an additional 10 minutes.
Stir in the frozen peas and cook for 5 more minutes until they're heated through.
Remove the bay leaf and discard.
Taste and adjust the seasoning with more black pepper if needed.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 44.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 8689 mg | 185% | |
*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.
