Low Fat Hearty Beef Rib Soup
Indulge in the rich, comforting flavors of this Low Fat Hearty Beef Rib Soup, a wholesome twist on a classic favorite. Made with perfectly browned beef short ribs, vibrant vegetables like carrots, celery, and potatoes, and a robust low-sodium beef broth spiced with dried thyme and bay leaves, this recipe delivers big flavor while keeping it lighter on fat. The slow simmering process allows the beef to become irresistibly tender and infuses the soup with mouthwatering depth, while easy adjustments like trimming the ribs and skimming fat ensure a healthier bowl. Perfect for cozy evenings or family gatherings, this hearty soup is finished with a sprinkle of fresh parsley for a bright, aromatic touch. Ready in under three hours and with just 20 minutes of prep, it's a simple and satisfying meal that delivers warmth and nourishment in every bite. Ideal for fans of hearty soups, low-fat cooking, and beef recipes!
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Recipe Information
Ingredients
- 2 pounds Beef short ribs
- 1 tablespoon Olive oil
- 1 large Onion, diced
- 2 medium Carrots, sliced
- 2 medium Celery stalks, sliced
- 4 Garlic cloves, minced
- 8 cups Low-sodium beef broth
- 2 cups Tomatoes, diced
- 2 medium Potatoes, diced
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
Instructions
Trim excess fat from the beef short ribs for a lower fat content. Rinse and pat dry with paper towels.
Heat the olive oil in a large pot over medium-high heat. Add the beef ribs and brown on all sides, about 5-7 minutes. Remove the ribs and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Return the beef ribs to the pot. Add the low-sodium beef broth, diced tomatoes, diced potatoes, bay leaves, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours until the beef is tender and easily pulls away from the bones.
After cooking, skim off any fat that floats on the surface for a lower fat broth.
Remove the beef ribs from the pot. Let them cool slightly before removing the meat from the bones. Discard the bones, shred the meat, and return it to the soup.
Taste and adjust seasoning, if necessary. Simmer for an additional 5-10 minutes to allow flavors to meld.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 8442 mg | 367% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 120.1 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 680 mg | 52% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7859 mg | 167% | |
*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.
