Low Fat Hearty Meat and Vegetable Soup
Warm, satisfying, and packed with wholesome ingredients, this Low Fat Hearty Meat and Vegetable Soup is a deliciously healthy twist on a classic comfort food. Made with lean beef stew meat, a vibrant medley of fresh vegetables like carrots, zucchini, and red bell peppers, and a flavorful base of low-sodium beef broth and diced tomatoes, this recipe is both nutritious and filling. Enhanced with garlic, Italian seasoning, and a hint of fresh parsley, every spoonful bursts with rich, savory goodness. Perfect for a lighter yet satisfying meal, this soup is ready in just 80 minutes and makes six generous servings. Whether you're looking for a comforting dinner or a meal prep-friendly dish, this low-fat soup will nourish your body while satisfying your soul.
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Recipe Information
Ingredients
- 1 pound lean beef stew meat, trimmed of fat
- 1 tablespoon olive oil
- 1 unit large onion, diced
- 3 unit garlic cloves, minced
- 2 units carrots, sliced
- 2 units celery stalks, sliced
- 1 unit red bell pepper, diced
- 1 unit zucchini, sliced
- 2 units russet potatoes, peeled and cubed
- 6 cups low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes, no salt added
- 1 teaspoon Italian seasoning
- 1 unit bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef stew meat to the pot and brown it on all sides. Remove the beef and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
Add the carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Return the browned beef to the pot and add the sliced zucchini, cubed potatoes, beef broth, and the diced tomatoes with their juices.
Stir in the Italian seasoning, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf before serving.
Garnish each serving with fresh chopped parsley.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 33.7 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5502 mg | 117% | |
*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.
