Low Sodium Hearty Stewed Vegetables

Warm, comforting, and packed with vibrant, nourishing flavors, this Low Sodium Hearty Stewed Vegetables recipe is a wholesome delight perfect for any time of year. Bursting with a medley of colorful vegetables—like tender carrots, zucchini, and red bell peppers—this dish is simmered in a savory blend of low-sodium vegetable stock and aromatic herbs like thyme and basil. Designed for heart-healthy eating without sacrificing flavor, this one-pot wonder is as easy to prepare as it is satisfying, coming together in just an hour. Whether served with crusty whole-grain bread or as a standalone entree, this low-sodium vegetable stew is the perfect nutritious meal for anyone seeking flavor-packed comfort with a healthy twist.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the sliced carrots and celery to the pot. Stir and cook for an additional 5 minutes.

Step 4

Stir in the diced zucchini, red bell pepper, and potatoes. Cook for another 5 minutes, allowing the vegetables to soften slightly.

Step 5

Pour in the canned low-sodium diced tomatoes and vegetable stock. Stir in the dried thyme, dried basil, bay leaf, and black pepper.

Step 6

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.

Step 7

Discard the bay leaf. Taste and adjust seasoning if needed, keeping in mind the low-sodium requirement.

Step 8

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

Serving size	(2631.3g)

Amount per serving	% Daily Value*
Calories	1281.4

Total Fat 37.9g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 2067.4mg	0%
Total Carbohydrate 209.7g	0%
Dietary Fiber 41.6g	0%
Total Sugars 58.9g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 492.5mg	0%
Iron 14.7mg	0%
Potassium 6565.3mg	0%

*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.

Source of Calories

Fat: 25.7%

Protein: 11.2%

Carbs: 63.1%