Low Sodium Rich Tomato Stew

Indulge in the comforting flavors of this *Low Sodium Rich Tomato Stew*, a wholesome dish packed with vibrant vegetables and aromatic herbs. Perfect for those looking to enjoy a nutrient-rich, heart-healthy meal, this stew features a medley of carrots, celery, red bell pepper, and savory mushrooms, all simmered in a flavorful base of low-sodium vegetable broth, canned diced tomatoes, and a touch of tomato paste. Layers of flavor are built with garlic, onion, dried oregano, thyme, and a fragrant infusion of fresh basil, making this a satisfying choice for lunch or dinner. Ready in just an hour, this easy-to-make stew is perfect for meal prep or serving fresh with a side of crusty bread. Enjoy the deep, bold taste without compromising on your low-sodium dietary goals.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 whole large onion
• 3 whole garlic cloves
• 2 whole carrots
• 2 whole celery stalks
• 1 whole red bell pepper
• 200 grams button mushrooms
• 800 grams canned diced tomatoes
• 500 milliliters low sodium vegetable broth
• 2 tablespoons tomato paste
• 1 whole bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 10 leaves fresh basil

Directions

Step 1

Begin by preparing your vegetables. Chop the onion, mince the garlic, slice the carrots into thin rounds, chop the celery, and dice the red bell pepper. Clean and quarter the mushrooms.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

Add the minced garlic to the pot, stir, and cook for another 1 minute until fragrant.

Step 4

Add the sliced carrots, chopped celery, and diced red bell pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.

Step 5

Increase the heat to medium-high and add the quartered mushrooms. Sauté for another 5 minutes until the mushrooms are browned and have released their moisture.

Step 6

Stir in the canned diced tomatoes, including their liquid. Add the low sodium vegetable broth and tomato paste, stirring well to combine.

Step 7

Add the bay leaf, dried oregano, dried thyme, and black pepper. Stir the pot, bring to a simmer, then reduce the heat to low.

Step 8

Cover the pot and let the stew simmer gently for about 30 minutes, stirring occasionally, until the vegetables are tender and the stew is flavorful.

Step 9

Remove the bay leaf from the pot. Taste the stew and adjust seasonings if necessary, keeping in mind the low sodium requirement.

Step 10

Before serving, tear the fresh basil leaves and stir them into the stew for additional flavor and aroma.

Step 11

Serve the tomato stew hot, garnished with additional fresh basil leaves if desired.

Nutrition Facts

Serving size	(2056.4g)

Amount per serving	% Daily Value*
Calories	882.0

Total Fat 54.4g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 9.6g
Cholesterol 16mg	0%
Sodium 1531.3mg	0%
Total Carbohydrate 85.7g	0%
Dietary Fiber 29.2g	0%
Total Sugars 51.6g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 435.1mg	0%
Iron 9.8mg	0%
Potassium 4116.2mg	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: 53.2%

Protein: 9.6%

Carbs: 37.2%