Low Sodium Hearty Beef Noodle Soup
Warm, comforting, and packed with flavor, this Low Sodium Hearty Beef Noodle Soup is the perfect choice for a wholesome meal that’s easy on the salt and big on nutrition. Featuring tender chunks of lean stew meat, vibrant vegetables like carrots, celery, and onion, and perfectly cooked egg noodles, this soup is simmered in a savory low-sodium beef broth enhanced with aromatic herbs like thyme and oregano. A touch of garlic and a handful of parsley lend a fresh, irresistible finish. With just 15 minutes of prep time and a rich, satisfying taste, this recipe is ideal for anyone looking to balance heart-healthy eating with a cozy, homemade dish. Perfect for chilly evenings or anytime comfort food cravings strike, this beef noodle soup is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean beef stew meat
- 1 medium, diced onion
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 3 cloves, minced garlic
- 8 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon ground black pepper
- 6 ounces egg noodles
- 1 cup, frozen peas
- 0.25 cup, chopped parsley
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef stew meat to the pot and brown on all sides, about 5 minutes. Remove the meat from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the onions are translucent and vegetables are slightly softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot. Pour in the low-sodium beef broth and add the dried thyme, dried oregano, bay leaf, and ground black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for about 25 minutes, or until the beef is tender and the flavors have melded together.
Remove the bay leaf from the soup.
Add the egg noodles to the pot and continue to simmer for an additional 7-10 minutes, or until the noodles are cooked to your liking.
Stir in the frozen peas and chopped parsley, cooking for a further 2-3 minutes until the peas are heated through.
Taste the soup and adjust seasoning if necessary, bearing in mind the low sodium characteristic.
Ladle the soup into bowls, garnish with more parsley if desired, and serve hot.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 30.8 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4775 mg | 102% | |
*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.
