Low Sodium Hearty Beef Rib Soup
Warm up your soul with this Low Sodium Hearty Beef Rib Soup, a comforting bowl of goodness perfect for any season. Packed with tender, slow-simmered beef short ribs, vibrant vegetables like carrots, celery, and green beans, and a medley of aromatic herbs, this dish delivers rich, savory flavors without the extra sodium. Simmered to perfection in a no-salt-added beef broth and tomatoes, this soup features hearty chunks of red potatoes and a finishing touch of fresh parsley for a burst of freshness. Ideal for anyone seeking a healthy, low-sodium option without sacrificing taste, this soup is a wholesome meal that’s easy to make and even better to savor. Serve it hot and enjoy a bowl of comfort that nourishes body and soul!
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 6 cups low sodium beef broth
- 14.5 ounces canned diced tomatoes, no salt added
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 3 medium red potatoes, diced
- 1 cup green beans, trimmed and halved
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
Season the beef short ribs with black pepper. Add ribs to the pot, searing on all sides until browned, about 10 minutes. Remove ribs and set aside.
In the same pot, add chopped onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
Stir in minced garlic, and cook for an additional minute until fragrant.
Return the beef ribs to the pot. Add low sodium beef broth, canned diced tomatoes, dried thyme, dried oregano, and bay leaf.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 90 minutes to allow the flavors to meld and the beef to become tender.
Remove the ribs from the soup and let them cool slightly. Meanwhile, add diced red potatoes and green beans to the pot, continuing to simmer.
Remove the meat from the cooled ribs, discarding bones and excess fat. Cut the meat into bite-sized pieces and return to the pot.
Simmer the soup for an additional 30 minutes, until potatoes are tender.
Remove the bay leaf. Stir in fresh parsley before serving.
Serve hot, enjoying the robust flavors with minimal sodium.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 7019 mg | 305% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 127.5 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 742 mg | 57% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 8484 mg | 181% | |
*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.
