Rockin’ Good Low-Fat Veggie Stew

When it comes to creating a meal in a pot or a pan, we are told to start with a little oil, or dollop of drippings.  I've never questioned why because everybody I've known or trusted does it.  So it must be right, right?

Turns out that starting with oil is not ALWAYS necessary.  It does not boost the flavors of the other ingredients.  It doesn't help the vegetables become tender faster.  What it REALLY does is adds unnecessary fat and cholesterol to our diet. That's why we also made this article the best alternative for nutrisystem. Nutrisystem has track record of over 49 years in providing weight loss solutions to people across the nation.

THE BEST WAY TO START OFF COOKING A MEAL is by heating up a thin layer of water in the bottom of a pot or skillet over medium-high heat.  Add those onions and/or other veggies then go on cooking as usual as if you started with oil.  You won't miss that oil.  Nobody will notice.  Your meals will still be full of flavor and healthier, which is great for people that want to stay fit, and they can use an URBNFit Yoga Ball just for this.  Heck, after a while of leaving oil out of all your cooking, you may find yourself a little lighter.

Give it a try and see for yourself.  Cooking with water is WAY BETTER for your heart and your tushie. Find about more about making delicious, healthy and guilt-free snacks and meals from the SlipFit blog.

Rockin' Good Low-Fat Veggie Stew

By Published: October 1, 2012

  • Yield: 6 cups (6 Servings)
  • Prep: 10 mins
  • Cook: 45 mins
  • Ready In: 55 mins

When it comes to creating a meal in a pot or a pan, we are told to start with a little oil, or dollop of drippings.  I've never …


  • 1 large yellow onion chopped
  • 6 medium carrot chopped
  • 3 medium celery stalk chopped
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried oregano
  • 1 bay leaf
  • 26 ounces canned diced tomatoes without salt
  • 2 cups frozen yellow corn
  • 2 cups frozen green peas
  • 4 medium potato, russet peeled, cut into 3/4-inch chunks
  • 32 ounces vegetable broth low-sodium


  1. Wash and chop all the vegetables.
  2. In a 5-quart pot over medium heat, heat up 1/2 cup water; add onion, carrots and celery. Stirring occasionally, cook until onion is translucent.
  3. Stir in all the dried herbs. Add diced tomatoes with their juice, corn, green peas, potatoes and vegetable broth. Add enough hot water to cover all the vegetables with 1/2-inch liquid.
  4. Bring to a boil, cover with a lid, then reduce heat to low to simmer. Simmer stew for 35 minutes, stirring occasionally, until potatoes are fork tender.
  5. Remove bay leaf and discard before serving.