Paleo Mixed Vegetable Stew

Warm, hearty, and packed with flavor, this Paleo Mixed Vegetable Stew is a wholesome way to enjoy a nutrient-dense meal that’s both satisfying and clean-eating friendly. Brimming with vibrant vegetables like sweet potatoes, zucchini, and red bell peppers, this one-pot wonder is simmered in a savory broth infused with garlic, thyme, and oregano for a robust depth of flavor. Perfect for a health-conscious lifestyle, this gluten-free, dairy-free stew is ideal for meal prep, cozy weeknights, or even as a light lunch option. Ready in just over an hour, this nutrient-rich paleo recipe serves six generously and pairs beautifully with a fresh parsley garnish for a pop of color and freshness.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic cloves
• 3 medium carrots
• 2 stalks celery stalks
• 2 medium sweet potatoes
• 2 medium zucchini
• 1 large red bell pepper
• 6 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 leaf bay leaf
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley

Directions

Step 1

1. Begin by preparing all vegetables: dice the onion, mince the garlic cloves, slice the carrots and celery, peel and cube the sweet potatoes, and slice the zucchini. Dice the red bell pepper as well.

Step 2

2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until the onion becomes translucent and fragrant.

Step 3

3. Add the carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.

Step 4

4. Stir in the sweet potatoes, zucchini, and red bell pepper. Cook for an additional 5 minutes.

Step 5

5. Pour in the vegetable broth and the canned diced tomatoes with their juices. Add the bay leaf, thyme, oregano, salt, and black pepper.

Step 6

6. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 30 minutes, or until the vegetables are tender and cooked through.

Step 7

7. Remove the bay leaf from the stew. Taste and adjust seasoning if necessary, adding more salt or pepper if desired.

Step 8

8. Stir in the fresh parsley just before serving, reserving a small amount for garnish.

Step 9

9. Serve the stew hot, garnished with additional fresh parsley if desired. Enjoy your delicious Paleo Mixed Vegetable Stew!

Nutrition Facts

Serving size	(3142.6g)

Amount per serving	% Daily Value*
Calories	1467.2

Total Fat 44.1g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 7.4g
Cholesterol 0mg	0%
Sodium 10267.5mg	0%
Total Carbohydrate 239.3g	0%
Dietary Fiber 50.1g	0%
Total Sugars 95.8g
Protein 44.0g	0%

Vitamin D 0IU	0%
Calcium 704.0mg	0%
Iron 16.6mg	0%
Potassium 5826.6mg	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: 25.9%

Protein: 11.5%

Carbs: 62.6%