Heart-Healthy Beef and Beetroot Soup
Warm your heart and nourish your body with this **Heart-Healthy Beef and Beetroot Soup**—a wholesome, flavorful dish perfect for any day of the week. Packed with lean beef chuck for protein and nutrient-rich vegetables like vibrant beetroots, carrots, and celery, this soup is as satisfying as it is nutritious. Simmered in a base of low-sodium beef broth and infused with aromatic herbs like thyme and bay leaf, it balances hearty flavors with a light and healthy touch. Ready in just over 90 minutes, this one-pot wonder is low in sodium yet bursting with natural goodness, making it a heart-smart choice for the whole family. Serve it piping hot, garnished with fresh parsley, and enjoy a comforting bowl that's as good for the soul as it is for your health. Ideal for meal prep and packed with antioxidants, it's the ultimate cozy weeknight dinner!
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Recipe Information
Ingredients
- 500 grams lean beef chuck, cut into 1-inch cubes
- 300 grams beetroots, peeled and diced
- 2 large carrots, sliced
- 2 stalks celery stalks, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 liter low-sodium beef broth
- 500 milliliters water
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon fresh thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons parsley, chopped
Instructions
In a large pot, heat olive oil over medium heat. Add the beef cubes and sear them until browned on all sides. This should take about 5-7 minutes.
Remove the beef cubes and set aside. In the same pot, add chopped onions and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute, being careful not to burn the garlic.
Return the beef to the pot and add the diced beetroots, sliced carrots, chopped celery, bay leaf, fresh thyme, and black pepper. Stir to combine all the ingredients.
Pour in the low-sodium beef broth and water, stirring well. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 60-75 minutes, or until the beef is tender and the vegetables are cooked through.
Taste the soup and add salt if needed. Adjust other seasonings as desired.
Once cooked, remove the bay leaf and discard.
Stir in the chopped parsley just before serving for a fresh burst of flavor.
Serve the soup hot, garnished with a touch more parsley if desired.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 38.3 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4312 mg | 92% | |
*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.
