Low Sodium Beef and Beetroot Soup
Warm, earthy, and nourishing, this Low Sodium Beef and Beetroot Soup is a hearty bowl of comfort perfect for any time of year. Made with tender chunks of seared beef chuck, naturally sweet and vibrant beetroots, and a medley of flavorful vegetables like carrots and celery, this recipe packs a blend of wholesome goodness into every spoonful. Simmered in a rich, low-sodium beef broth with fragrant thyme and a hint of fresh lemon juice, this soup is both heart-healthy and packed with robust flavor. Ready in under two hours and perfect for meal prepping, it’s a satisfying and guilt-free meal that’s ideal for those watching their sodium intake without skimping on deliciousness. Serve it as a standalone entrée or pair it with a crusty slice of whole-grain bread for a wholesome, warming dinner!
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Recipe Information
Ingredients
- 500 grams beef chuck
- 3 pieces beetroots, medium-sized, peeled and diced
- 2 pieces carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 1 piece onion, chopped
- 3 cloves garlic cloves, minced
- 1 liter low sodium beef broth
- 500 milliliters water
- 2 tablespoons olive oil
- 1 piece bay leaf
- 3 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef chuck cubes to the pot and sear them until browned on all sides. This should take about 5-7 minutes. Remove and set aside.
In the same pot, add the onions and garlic, sauté for about 3 minutes until the onions become translucent.
Add the chopped carrots and celery to the pot, cook for another 5 minutes, stirring occasionally.
Return the beef to the pot along with the diced beetroots.
Pour in the low sodium beef broth and water, making sure the ingredients are submerged. Bring the mixture to a boil.
Once boiling, reduce the heat to low, add the bay leaf and thyme sprigs, then cover the pot and let it simmer for about 60 minutes or until the beef is tender and the beets are soft.
Remove the bay leaf and thyme sprigs, season with freshly ground black pepper to taste.
Stir in the lemon juice and chopped parsley just before serving.
Serve hot and enjoy your healthy, low sodium beef and beetroot soup!
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 40.7 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4624 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.
