Heart-Healthy Hearty Beef Rib Soup
Warm, nourishing, and packed with wholesome ingredients, this Heart-Healthy Hearty Beef Rib Soup is a comforting delight perfect for any season. Featuring tender, slow-simmered beef ribs, fiber-rich barley, and a medley of vibrant vegetables like carrots, celery, spinach, and crushed tomatoes, this recipe is a nutrient-dense powerhouse. Lighten things up with heart-smart techniques like trimming fat and using olive oil, and keep sodium in check with low-sodium beef broth. Enhanced with fragrant thyme, a hint of garlic, and fresh parsley, every spoonful is as flavorful as it is wholesome. Ready in just over two hours with minimal prep, this soup makes for a satisfying, hearty meal that’s easy to reheat and perfect for sharing with loved ones. Whether you're looking for a healthy dinner idea or a make-ahead meal, this recipe promises to be a go-to in your kitchen.
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Recipe Information
Ingredients
- 1.5 pounds beef ribs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 pieces garlic cloves, minced
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 6 cups low-sodium beef broth
- 1 14-ounce can crushed tomatoes
- 4 cups leafy spinach
- 1 piece bay leaf
- 1 teaspoon thyme
- 0.5 teaspoon black pepper
- 0.5 cup barley
- 0.25 cup fresh parsley, chopped
- 0.25 teaspoon salt, or to taste
Instructions
Trim any visible fat from the beef ribs to reduce saturated fat content.
In a large pot, heat the olive oil over medium-high heat. Add the beef ribs and brown on all sides, about 6-8 minutes.
Remove the ribs and set aside. In the same pot, add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Stir in the carrots and celery, cooking for another 5 minutes until just starting to soften.
Return the ribs to the pot. Add the low-sodium beef broth, crushed tomatoes, bay leaf, thyme, and black pepper, then bring to a simmer.
Reduce heat to low, cover, and let simmer for 1 hour.
After 1 hour, remove the ribs from the soup. Let them cool slightly before shredding the meat off the bones. Discard the bones and bay leaf.
While the ribs cool, add the barley to the pot, increasing heat to bring to a low boil, then reduce and simmer until the barley becomes tender, about 30 minutes.
Once the barley is cooked, return the shredded beef to the soup. Stir in the spinach and simmer for an additional 5 minutes.
Taste and adjust seasoning with salt as needed. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 27.1 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 6455 mg | 137% | |
*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.
