Paleo Hearty Vegetable Stew

Warm up with this Paleo Hearty Vegetable Stew, a wholesome and satisfying dish brimming with vibrant seasonal vegetables and bold, earthy flavors. Perfect for cold evenings or meal-prep sessions, this gluten-free, dairy-free recipe showcases nutrient-packed ingredients like tender sweet potatoes, kale, zucchini, and bell peppers, simmered in a fragrant broth infused with fresh thyme and rosemary. With just 20 minutes of prep time and a rich, comforting texture, this stew is a nourishing, one-pot meal that’s perfect for anyone following a paleo or clean-eating lifestyle. Serve it piping hot for an irresistible bowl of cozy comfort!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the bay leaves before serving. Taste and adjust seasoning with more salt and pepper if needed.

Step 8

Serve the Paleo Hearty Vegetable Stew warm, and enjoy!

Nutrition Facts

Serving size	(3308.8g)

Amount per serving	% Daily Value*
Calories	1573.5

Total Fat 69.7g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 15.9g
Cholesterol 13.6mg	0%
Sodium 8926.0mg	0%
Total Carbohydrate 201.7g	0%
Dietary Fiber 53.3g	0%
Total Sugars 92.8g
Protein 45.1g	0%

Vitamin D 0IU	0%
Calcium 897.8mg	0%
Iron 14.1mg	0%
Potassium 7690.6mg	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: 38.9%

Protein: 11.2%

Carbs: 50.0%