Heart-Healthy Hearty Beef and Vegetable Soup
Warm up your mealtime with our "Heart-Healthy Hearty Beef and Vegetable Soup," a nutritious and flavor-packed medley that's perfect for a cozy dinner or meal prep. This satisfying soup features tender, lean beef stew meat simmered to perfection alongside a colorful assortment of veggies like carrots, celery, potatoes, and green beans in a robust low-sodium beef broth. Enhanced with the rich depth of tomato paste, no-salt-added diced tomatoes, and a hint of thyme, this soup is as wholesome as it is delicious. With just 15 minutes of prep and a slow simmer that infuses every ingredient with savory goodness, this recipe delivers comfort without compromising on health. Ideal for families or anyone looking for a hearty, low-sodium meal, it's a bowlful of nourishment garnished with fresh parsley for a vibrant finish. Make this your go-to recipe for heart-healthy cooking that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 pound lean beef stew meat
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 2 large russet potatoes, diced
- 6 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes, no-salt-added
- 2 bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the lean beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 5 minutes, until the onion is translucent.
Stir in the sliced carrots, celery, and diced potatoes. Cook for another 5 minutes.
Add the browned beef back to the pot along with the low-sodium beef broth, tomato paste, diced tomatoes, bay leaves, and dried thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 1.5 hours, or until the beef is tender.
Stir in the frozen green beans and peas. Simmer for an additional 15 minutes.
Season the soup with freshly ground black pepper to taste.
Remove the bay leaves before serving.
Garnish each bowl with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 52.3 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7942 mg | 169% | |
*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.
