Low Sodium Hearty Beef and Vegetable Soup
Warm up with a comforting bowl of **Low Sodium Hearty Beef and Vegetable Soup**, a nourishing dish that combines tender beef, vibrant vegetables, and flavorful spices without compromising on heart-health friendliness. Perfect for chilly days or a wholesome family dinner, this recipe marries the rich taste of browned stew meat with the freshness of carrots, celery, potatoes, and green beans—all simmered in a robust, low sodium beef broth. Tomato paste, thyme, and a hint of black pepper elevate the broth, while a sprinkle of parsley adds a fresh finish. With its simple preparation and slow simmering, this one-pot wonder delivers depth of flavor and a filling, guilt-free meal in every spoonful. Whether you’re watching your sodium intake or simply craving a comforting classic, this hearty soup is sure to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Beef stew meat, cut into 1-inch cubes
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 3 medium Carrots, diced
- 2 Celery stalks, diced
- 2 medium Potatoes, peeled and cubed
- 1 cup Frozen green beans
- 6 cups Low sodium beef broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, then remove and set aside.
Lower the heat to medium and add the chopped onion to the pot. Cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Return the beef to the pot and add the carrots, celery, potatoes, and frozen green beans.
Pour in the low sodium beef broth and stir in the tomato paste until well combined.
Add the bay leaf, dried thyme, and ground black pepper to the pot.
Bring the soup to a boil, then reduce the heat to a simmer.
Cover the pot and let it simmer for approximately 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Discard the bay leaf.
Taste the soup and adjust the seasoning if necessary, keeping in mind to keep it low sodium.
Garnish the soup with freshly chopped parsley before serving.
Serve hot and enjoy your hearty, low sodium beef and vegetable soup.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 23.2 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5950 mg | 127% | |
*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.
