Low Fat Hearty Beef Noodle Soup
Warm up with a comforting bowl of Low Fat Hearty Beef Noodle Soup, a wholesome and nutritious twist on a classic favorite. Made with tender lean beef, nutrient-packed carrots and celery, and no-salt-added diced tomatoes, this soup is a flavorful yet heart-healthy option for any night of the week. Aromatic herbs like thyme, rosemary, and basil infuse every bite with cozy, savory depth, while low-sodium beef broth keeps it light yet satisfying. Egg noodles add the perfect touch of heartiness without overpowering the dish. Ready in just over an hour, this family-friendly recipe is ideal for meal prep or easy entertaining. Garnish with fresh parsley for a burst of brightness and enjoy a low-fat, flavorful meal that doesn’t skimp on comfort!
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Recipe Information
Ingredients
- 1 pound lean beef, cubed (such as sirloin or round)
- 1 tablespoon olive oil
- 1 whole large onion, chopped
- 2 cloves garlic cloves, minced
- 3 whole carrots, sliced
- 2 stalks celery stalks, sliced
- 6 cups low-sodium beef broth
- 1 can (14 ounces) diced tomatoes, no salt added
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon dried basil
- 1 whole bay leaf
- 2 cups egg noodles
- to taste salt
- to taste black pepper
- 0.25 cup fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the sliced carrots and celery to the pot. Cook for an additional 3-4 minutes, stirring occasionally.
Return the browned beef to the pot. Pour in the low-sodium beef broth and the can of diced tomatoes with their juice.
Add the dried thyme, rosemary, basil, and the bay leaf. Stir well to combine all ingredients.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes, allowing the flavors to meld and the beef to become tender.
Add the egg noodles to the pot, increase the heat to medium, and cook for an additional 8-10 minutes or until the noodles are tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Garnish each serving with freshly chopped parsley, if desired. Serve hot and enjoy your hearty, low-fat beef noodle soup.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 30.3 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4588 mg | 98% | |
*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.
