Heart-Healthy Hearty Beef Noodle Soup
Warm up with a comforting bowl of Heart-Healthy Hearty Beef Noodle Soup, a wholesome take on a classic favorite. Packed with lean beef chuck, nutrient-rich vegetables like carrots, celery, and potatoes, and tender whole grain wide noodles, this soup delivers robust flavor while keeping your health in mind. Simmered in low-sodium beef broth and seasoned with aromatic thyme and bay leaf, every spoonful is hearty and satisfying. A finishing touch of vibrant parsley and protein-packed peas brings freshness and balance to this nutritious meal. Perfect for chilly evenings or whenever you’re craving something nourishing, this heart-friendly recipe is easy to prepare and serves as a nourishing one-pot dish for the whole family.
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Recipe Information
Ingredients
- 1 pound Lean beef chuck, trimmed and cubed
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 8 cups Low-sodium beef broth
- 2 medium Russet potatoes, peeled and diced
- 6 ounces Whole grain wide noodles
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Fresh parsley, chopped
- 1 cup Frozen peas
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the cubed beef in a single layer, seasoning with a pinch of salt and pepper, and sear until browned on all sides. Do this in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté these aromatics for about 5 minutes or until they begin to soften and become fragrant.
Return the browned beef to the pot. Pour in the low-sodium beef broth and add the diced potatoes, bay leaf, thyme, and a touch more salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and allow it to simmer for about 1 hour or until the beef is tender.
Add the whole grain wide noodles to the pot and simmer gently for another 10-12 minutes or until the noodles are cooked to your liking.
Stir in the frozen peas and let them cook for an additional 5 minutes until they're heated through.
Discard the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 30.2 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 6192 mg | 132% | |
*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.
