Low Carb Fall Harvest Vegetable Stew
4.0g
Net Carbs
1.3g
Protein
3.6g
Fat
2.0g
Fiber
60
Calories
Ingredients:
- 4 cups water
- 3 cups chopped kale (63g)
- 2 cups chopped celery (202g)
- 2 cups vegetable broth
- 1 can (15 ounces) fire roasted diced tomatoes
- 1 medium yellow onion (110g), chopped
- 1/2 cup mushroom pieces and stems (35g)
- 2 tablespoons coconut oil
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano leaf
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- 1/2 teaspoon minced or pressed fresh garlic
- 1/4 teaspoon salt
Directions:
- In a large 8-cup stockpot gently stir together all ingredients. Bring to a boil over high and cook uncovered for 10 minutes.
- Reduce the heat to medium and continue to cook uncovered for 30 minutes. Stir gently again, and turn down the heat to low; cover. Simmer, covered for 1 1/2 hours to develop a deep flavor. Turn off the heat and serve.
- Notes: I like to sometimes add any cooked proteins on hand that I have such as shredded organic chicken or broiled and shredded salmon. Feel free to add any type you have on hand. I also just eat this as a low-carb vegetable soup sometimes as well. You may cook this in the slow cooker if you wish, and cook on medium heat for 4-6 hours. To store over the week, let it cool down and keep it in the fridge all week in a large container. It makes the perfect fall and winter lunch to have on hand for the week so you don't choose unhealthy options on the go!
2013 Get Cooking Recipe Contest submitted by Heather Williams.
Tested and gently edited 2026.
