High Protein Hearty Vegetable and Meat Soup
Warm, nourishing, and packed with wholesome ingredients, this High Protein Hearty Vegetable and Meat Soup is the perfect meal to satisfy your hunger while fueling your body. Featuring tender bites of lean beef, vibrant vegetables like carrots, celery, and green beans, and protein-rich kidney beans, this soup is as nutritious as it is delicious. Simmered in a savory broth with crushed tomatoes, dried thyme, and a bay leaf for depth of flavor, it’s a comforting bowl of goodness that comes together in just over an hour. The addition of fresh spinach and a touch of red bell pepper adds a boost of vitamins and color, making this dish as eye-catching as it is satisfying. Ideal for meal prep or feeding a crowd, this hearty soup is a one-pot recipe that’s loaded with protein and perfect for cozy dinners.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Lean beef stew meat
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 medium Red bell pepper, diced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 1 large Russet potato, peeled and diced
- 1 28-ounce can Crushed tomatoes
- 6 cups Beef broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 15-ounce can Red kidney beans, drained and rinsed
- 1 cup Frozen peas
- 2 cups Spinach leaves
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the beef with 1 teaspoon of salt and 0.25 teaspoon of black pepper. Add the beef to the pot and brown it on all sides for about 5 to 7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3 minutes.
Add the carrots, celery, red bell pepper, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the diced potato, crushed tomatoes, beef broth, bay leaf, and dried thyme. Return the beef to the pot.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 40 minutes.
Add the drained kidney beans and frozen peas to the pot. Cook for an additional 10 minutes.
Stir in the fresh spinach leaves and cook for another 5 minutes until the spinach is wilted.
Taste and adjust seasoning with the remaining salt and black pepper if necessary.
Remove the bay leaf before serving. Enjoy your hearty, protein-rich soup!
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10262 mg | 446% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 59.4 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 8539 mg | 182% | |
*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.
