Low Sodium Hearty Stewed Vegetables
Dive into a wholesome and flavorful dish with our Low Sodium Hearty Stewed Vegetables recipe—perfect for anyone seeking a nutritious, heart-healthy meal without compromising on taste. Packed with vibrant vegetables like zucchini, carrots, red bell peppers, and potatoes simmered in a rich, low-sodium tomato and vegetable broth, this stew is seasoned with aromatic herbs like thyme, basil, and bay leaf for a comforting depth of flavor. Ready in just an hour, it’s an easy one-pot meal that’s ideal for busy weeknights or satisfying meal preps. Garnished with fresh parsley and served warm, this hearty vegetable stew is a deliciously filling option that pairs beautifully with whole-grain bread or a crisp side salad. Keywords: low sodium stew recipe, hearty vegetable stew, healthy vegetable recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole medium yellow onion
- 3 whole garlic cloves
- 3 whole carrots
- 2 whole celery stalks
- 1 whole medium zucchini
- 1 whole red bell pepper
- 2 medium potatoes
- 28 ounces canned low-sodium diced tomatoes
- 3 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 whole bay leaf
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the vegetables: finely chop the onion, mince the garlic, and slice the carrots and celery. Dice the zucchini, red bell pepper, and potatoes into bite-sized pieces.
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
Add the sliced carrots and celery to the pot. Stir and cook for an additional 5 minutes.
Stir in the diced zucchini, red bell pepper, and potatoes. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Pour in the canned low-sodium diced tomatoes and vegetable stock. Stir in the dried thyme, dried basil, bay leaf, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the potatoes and carrots are tender.
Discard the bay leaf. Taste and adjust seasoning if needed, keeping in mind the low-sodium requirement.
Garnish with chopped fresh parsley before serving. Enjoy this hearty stew warm with a slice of whole-grain bread or a side salad.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 58.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6565 mg | 140% | |
*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.
