Loaded with veggies, this is the perfect, low-calorie stew for a cold evening. We used our secret veggie marinara sauce for extra veggies, but you can use regular marinara sauce for the tomato base of this soup. My favorite part of this dish is that all the veggies, when paired with beef, creates a low-calorie, high-protein soup that’ll warm you up and keep you full without weighing you down.

Makes 8 Servings | Serving Size: 2 cups

Total Time: 8hr 15m


  • 1 cup ​Secret Veggie Marinara Sauce​ (or regular marinara)
  • 2 cups beef broth
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 onion, coarsely chopped
  • 2 stalks celery, cut into 1⁄4-inch pieces
  • 4 carrots, washed and cut into 1⁄2-inch pieces
  • 2 large red potatoes, washed and cut into chunks
  • 8 ounces mushrooms, washed and quartered
  • 1 pound stew meat
  • 2 cups fresh green beans

Secret Veggie Marinara Sauce

  • 3 carrots
  • 2 tablespoons olive oil, divided
  • 1 medium zucchini, diced
  • 1 onion, chopped
  • 3 cups spinach
  • 6 cloves garlic, minced
  • 2 (28-ounce) cans crushed tomatoes
  • 2 tablespoons dried basil
  • 11⁄2 teaspoons paprika
  • Freshly ground pepper
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf


  1. For the Marinara, boil the carrots until tender. Remove from heat and drain.
  2. Heat 1 tablespoon of the olive oil in a skillet and sauté the zucchini and onion until both become tender. Combine the carrots, spinach, zucchini, and onions in a blender with 1⁄3 cup water and blend until smooth.
  3. In another saucepan, heat the additional tablespoon of olive oil. Sauté the garlic until fragrant.
  4. Pour the crushed tomatoes into the saucepan with the garlic and add the basil, paprika, pepper, salt, oregano, sugar, and balsamic vinegar.
  5. Stir in the carrot mixture and add the bay leaf. Allow the sauce to simmer for at least 20 minutes.
  6. For the Stew, in a medium-sized bowl, stir together the Secret Veggie Marinara Sauce, broth, balsamic vinegar, and garlic.
  7. Layer the onions, celery, carrots, potatoes, and mushrooms in the bottom of a slow cooker.
  8. Place the beef on top of the vegetables, and pour the broth mixture over the beef and vegetables.
  9. Sprinkle the beans on top.
  10. Cook on low for 6-8 hours.

The nutrition team at iFit is dedicated to providing delicious recipes that are quick, easy, and healthy! For more recipes be sure to follow along at ifit.com