Low Sodium Hearty Meat and Vegetable Soup
Warm up your weeknight dinners with this flavorful and nourishing **Low Sodium Hearty Meat and Vegetable Soup**—a perfect comfort food option without the extra salt. This wholesome recipe features tender chunks of lean beef, a medley of vibrant vegetables like carrots, celery, zucchini, and potatoes, all simmered in a rich low-sodium beef broth infused with aromatic herbs like thyme and bay leaf. The addition of no-salt-added tomato paste enhances the depth of flavor, while fresh parsley adds a bright finish. With only 20 minutes of prep time and a slow simmer to bring out its hearty essence, this easy-to-make soup is balanced, satisfying, and ideal for those looking to reduce sodium without sacrificing taste. Perfect for meal prep, cozy family dinners, or as a low-sodium alternative to classic comfort food, this recipe is a must-try for wholesome, heart-healthy eating!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean beef stew meat, cut into 1-inch pieces
- 0.5 teaspoon ground black pepper
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 2 tablespoons tomato paste, no-salt-added
- 6 cups low-sodium beef broth
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 1 cup frozen green beans
- 1 medium zucchini, diced
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and season with black pepper. Brown the meat on all sides for about 5 minutes.
Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
Stir in the sliced carrots, celery, and potatoes. Cook for an additional 5 minutes, stirring occasionally.
Add the tomato paste and mix thoroughly to combine with the vegetables and meat. Cook for 2 minutes to enhance its flavor.
Pour in the low-sodium beef broth, and add the bay leaf and dried thyme. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 60 minutes, allowing the flavors to meld and the beef to become tender.
Stir in the frozen green beans and diced zucchini. Continue to simmer for an additional 20 minutes or until the vegetables are cooked through.
Remove the bay leaf, taste the soup, and adjust seasoning with more pepper if necessary.
Garnish with freshly chopped parsley before serving. Enjoy your hearty, low-sodium soup!
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 30.4 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 6533 mg | 139% | |
*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.
