Step 4: Pour in the Liquids
Add the canned tomatoes (with juice) and vegetable broth. Stir everything together, bring to a boil, then reduce to a simmer. Let the stew cook for about 15 minutes so the flavors blend and the potatoes soften.
Step 5: Add the Lighter Vegetables
Now stir in zucchini, green beans, and bell pepper. These cook faster and don’t need as much time as the root vegetables. Simmer for another 10 minutes until all the veggies are tender but not mushy.
Step 6: Finish with Greens and Lemon
Add spinach or kale during the last 3 minutes of cooking so they wilt gently. Squeeze in lemon juice for freshness and adjust seasoning with salt and black pepper.
Step 7: Serve and Enjoy
Ladle the vegetable stew into bowls, garnish with fresh parsley, and serve warm. For an extra weight-loss boost, pair it with a side of quinoa or enjoy it on its own for a light, filling meal.
Tips for Maximum Weight Loss Benefits
- Skip the Potato if you want to lower the calorie count even further.
- Spice It Up with chili flakes or cayenne pepper to stimulate metabolism.
- Make It Ahead – Store in the refrigerator for up to 4 days or freeze in portions for easy meal prep.
- Eat Mindfully – Have it as a main dish instead of a side to avoid adding unnecessary calories.
Final Thoughts
This vegetable stew for weight loss is proof that healthy eating doesn’t have to be boring. It’s flavorful, warming, and deeply satisfying while being light on calories. Whether you’re looking to slim down, maintain your current weight, or just nourish your body with wholesome food, this recipe is a fantastic choice.
Would you like me to also create a 7-day weight-loss meal plan using this stew as one of the core meals? That way, you’d have a complete guide to follow.
