Paleo Hearty Vegetable Stew
Warm yourself up with this nourishing and satisfying Paleo Hearty Vegetable Stew, a one-pot wonder brimming with vibrant, wholesome vegetables and aromatic herbs. Crafted with nutrient-packed ingredients like sweet potatoes, kale, zucchini, and mushrooms, this gluten-free and dairy-free recipe is perfect for those following a paleo lifestyle or anyone craving a healthy, comforting meal. The stew is simmered with fresh rosemary, thyme, and a hint of garlic, creating a deeply flavorful broth that pairs beautifully with the natural sweetness of the vegetables. Ready in just over an hour, this hearty stew is ideal for meal prep, cozy dinners, or serving up to a crowd. Enjoy it as-is or pair it with a simple side salad for a complete, feel-good feast! Keywords: Paleo stew, vegetable stew, hearty stew, gluten-free, dairy-free, paleo comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 3 medium, sliced celery stalks
- 1 large, diced zucchini
- 1 large, diced red bell pepper
- 8 ounces, sliced mushrooms
- 1 large, peeled and diced sweet potato
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable stock
- 2 bay leaves
- 2 teaspoons, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, chopped kale
Instructions
Begin by preparing all the vegetables. Dice the onion, mince the garlic, slice the carrots and celery, dice the zucchini and red bell pepper, slice the mushrooms, and peel and dice the sweet potato.
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent.
Add the sliced carrots, celery, diced zucchini, red bell pepper, and sliced mushrooms to the pot. Cook these vegetables for another 5 minutes, stirring occasionally.
Stir in the diced sweet potato and canned diced tomatoes (including their juices). Pour in the vegetable stock and add the bay leaves, fresh thyme, fresh rosemary, salt, and black pepper. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30 minutes, or until the sweet potatoes are tender.
After 30 minutes, add the chopped kale to the pot. Stir to combine and cook for an additional 5 minutes until the kale has wilted and is tender.
Remove the bay leaves before serving. Taste and adjust seasoning with more salt and pepper if needed.
Serve the Paleo Hearty Vegetable Stew warm, and enjoy!
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 8926 mg | 388% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 92.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 7691 mg | 164% | |
*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.
