Low Fat Hearty Beef and Vegetable Soup
Warm up with a bowl of Low Fat Hearty Beef and Vegetable Soup, a wholesome and satisfying dish that’s perfect for any season. Packed with lean beef stew meat, vibrant vegetables like carrots, celery, and potatoes, and flavored with aromatic garlic, herbs, and a touch of tomato paste, this soup delivers big flavor without the guilt. Simmered in low-sodium beef broth, it’s a nourishing meal that’s both heart-healthy and comforting. Frozen peas and a sprinkle of fresh parsley add a pop of color and freshness to every bite. Ready in under two hours and serving six, this hearty soup is ideal for meal prep or cozy family dinners. Whether you’re seeking a low-fat option or simply craving a robust, vegetable-packed dish, this recipe is sure to satisfy! Perfect for “low fat beef soup” and “healthy vegetable soup” searches.
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Recipe Information
Ingredients
- 1 pound lean beef stew meat
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 medium russet potatoes, peeled and diced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) canned diced tomatoes, low-sodium
- 4 cups low-sodium beef broth
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef stew meat and cook until browned on all sides, about 5-6 minutes. Remove the meat from the pot and set aside.
In the same pot, add the onion and garlic and saute until the onion is translucent, about 3-4 minutes.
Add the carrots, celery, and potatoes to the pot. Stir and cook for an additional 5 minutes.
Stir in the tomato paste until well combined with the vegetables.
Return the beef to the pot and add the canned diced tomatoes, beef broth, bay leaf, oregano, and thyme. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the peas, salt, and pepper to the soup. Stir and continue to simmer for another 15-20 minutes, or until the vegetables are tender and the beef is cooked through.
Remove the bay leaf from the soup before serving.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 41.2 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 6327 mg | 135% | |
*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.
